I love lentils with fish, and these herby lentils are easy to make and go beautifully with pan-fried sea bass fillets. If you don't like sea bass or just fancy mixing it up, then they are equally good with cod fillets or loin.
I like to serve them with
roasted charlotte potatoes seasoned with sea salt and fresh thyme, and a simple green salad.
Serves 4
Knob of butter
1 carrot (small to medium sized)
1 leek (small)
1 celery stick
4oz or 115g of Puy lentils
Sprigs of fresh thyme
3/4 pint vegetable stock
Seasoning
Olive oil
Sea bass fillets
- Finely dice the leek, carrot and celery.
- Melt a large knob of butter in a pan, over a low to medium heat.
- Add the leek, carrot and celery and sauté until the vegetables have softened.
- Stir in the Puy lentils and then pour in the vegetable stock.
- Throw in a few sprigs of fresh thyme and season.
- Bring the mixture to the boil and then lower the heat, cover and simmer for 20 minutes. Remove the lid and continue to simmer until the lentils are tender and the liquid has been absorbed (usually another 15-20 minutes).
- About 10 minutes before the lentils are ready, drizzle some olive oil into the bottom of a frying pan, and heat over a medium heat until the pan is hot.
- Lay the sea bass fillets in the pan and cook for 3 minutes on each side.
- Serve on a generous spoonful of the lovely lentils.
