- 2 large skin-on sea bass fillets (or other white fish - see tip)
- zest and juice ½ orange
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
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
With deep green leaves, and crisp, paler stems, watercress is related to mustard and is one of…
- small bunch parsley, chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- small bunch dill, chopped
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.
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.
Other white fish
If you’re looking for a cheaper midweek option, other white fish will also work well – try cod, haddock or pollack.