Name: Honey & orange roast sea bass with lentils
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Cuisine: British
Ingredients: 2 large skin-on sea bass fillets (or other white fish - see tip); zest and juice ½ orange; 2 tsp clear honey; 2 tsp wholegrain mustard; 2 tbsp olive oil; 250g pouch ready-to-eat puy lentils; 100g watercress; small bunch parsley chopped; small bunch dill chopped

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Honey & orange roast sea bass with lentils

Honey & orange roast sea bass with lentils

Katy Gilhooly

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Serves 2

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4.5 out of 5.52 ratingsRate

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

Gluten-free

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Ingredients

Nutrition

Units:

MetricUS

2 large skin-on sea bass

fillets (or other white fish - see tip)
zest and juice ½ orange
2 tsp clear honey
2 tsp wholegrain mustard
2 tbsp olive oil
250g pouch ready-to-eat puy lentils
100g watercress
small bunch parsley

chopped
small bunch dill

chopped

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Nutrition: per serving

kcal495

low
fat18g
saturates3g
carbs33g
sugars9g
fibre12g
protein44g
salt1.9g

Method

step 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.
step 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.

RECIPE TIPS

OTHER WHITE FISH

If you’re looking for a cheaper midweek option, other white fish will also work well – try cod, haddock or pollack.

Recipe from Good Food magazine, January 2015

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A star rating of 4.5 out of 5.52 ratings

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