I love lentils with fish, and these herby lentils are easy to make and go beautifully with pan-fried sea bass fillets.
The Puy lentils are cooked with a sauteed Soffritto type mix (but I've swapped onion for leek), lots of fresh thyme and chicken or vegetable stock.
They are a subtly flavoured, aromatic side that complement the rich sea bass flavour, but work equally well with a firmer, meaty fish like cod or halibut.
l like to serve them with roasted sauteed new potatoes, that are flavoured with thyme and sea salt and a green side salad with a homemade viniagrette.
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 chicken or vegetable stock
Seasoning
Handful (or to taste) fresh flat leaf parsley
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.
- Finely dice the parsley and mix into the lentils.
- Serve on a generous spoonful of the lovely lentils.
