Honey & orange roast sea bass with lentils

Honey & orange roast sea bass with lentils

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(9 ratings)

Prep: 15 mins Cook: 10 mins

Easy

Serves 2
Liven up your midweek meals with this low-calorie, gluten-free fish supper - ready in under half an hour

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal495
  • fat18g
  • saturates3g
  • carbs33g
  • sugars9g
  • fibre12g
  • protein44g
  • salt1.9g
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Ingredients

  • 2 large skin-on sea bass fillets (or other white fish - see tip)
  • zest and juice ½ orange
    Orange

    Orange

    or-ange

    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 2 tsp clear honey
  • 2 tsp wholegrain mustard
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g pouch ready-to-eat Puy lentils
  • 100g watercress
    Watercress

    Watercress

    wort-er-cress

    With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…

  • small bunch parsley, chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • small bunch dill, chopped

Method

  1. Heat oven to 200C/180C fan/gas 6. Place each sea bass fillet, skin-side down, on individual squares of foil. Mix together the orange zest, honey, mustard, 1 tbsp olive oil and some seasoning, and drizzle it over the fillets. Pull the sides of the foil up and twist the edges together to make individual parcels. Place the parcels on a baking tray and bake in the oven for 10 mins until the fish is just cooked and flakes easily when pressed with a knife.

  2. Warm the lentils following pack instructions, then mix with the orange juice, remaining oil, the watercress, herbs and seasoning. Divide the lentils between 2 plates and top each with a sea bass fillet. Drizzle over any roasting juices that are caught in the foil and serve immediately.

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Comments, questions and tips

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GlasgowCook
16th Jun, 2016
5.05
Delicious dish, the orange flavour comes through subtly with the fish and the lentils make a nice healthy change from potatoes. Quick to make - my boyfriend hasn't stopped raving about it!
maggiebleksley
20th May, 2016
5.05
A good recipe, which my family enjoyed. As there were three of us and I only had enough Puy lentils and watercress for two, I added some chunks of avocado to the mixture and it went very well with it.
GFW
27th Jan, 2016
5 stars Didn't make tinfoil parcels, just placed fish in baking dish and covered with foil. Made double of the liquid and poured half in with fish and used half for lentils. Delicious.
Minoo's picture
Minoo
26th Jan, 2016
5.05
We loved this recipe because it was tasty and filling but also healthy. I did exactly as instructed and didn't put the juice in the fish parcels and can confirm that it didn't result in dry fish. The lentil, salad lead and herb mix was great and you ended up with a huge pile of it!
Dom125
20th Dec, 2015
I've just done the same thing. I thought there was a lot of liquid but went ahead and put the fillets in the parcels. Then I scrolled down and saw the comments. I'm not doing lentils so the orange juice is in the right place.
circe12's picture
circe12
12th Jun, 2015
5.05
This was delicious. Admittedly I messed it up by misreading the recipe and adding orange juice to the tinfoil parcel. But this meant I had poached rather than roasting the sea bass and it was brilliant. Very easy to prepare with the precooked lentils.
katers
31st Oct, 2015
I did exactly the same by mistake, but both my husband and I loved it. This way it stops the fish drying out. I used rice as we had no lentils.
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