Compatible versions
Sea Bass with Castelluccio Lentils - Spigola con lenticchie di Castelluccio
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
Lentils
-
200
g lentils, type Castelluccio
or 200 g dried green lentils (see variation) - water, cold, for soaking
Citrus and Herb Topping
- 1 garlic clove
- 1 lemon, thin peelings of skin only
- 1 fresh red chilli, deseeded
- 15 g fresh parsley leaves
- 15 g fresh basil leaves
- 15 g fresh mint leaves
- 50 g sun-dried tomatoes in oil, drained
- 1 Tbsp pickled capers, drained
- 45 g extra virgin olive oil, plus extra for greasing
- 1 lemon, juice only
- 4 sea bass fillets, with skin
Cooking
- 1000 g water
-
1
vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade - 1 Tbsp extra virgin olive oil, plus extra for drizzling
- 1 Tbsp lemon juice
- fine sea salt, to taste
- ground black pepper, to taste
- Nutrition
- per 1 portion
- Calories
- 1794 kJ / 429 kcal
- Protein
- 30.1 g
- Carbohydrates
- 24.2 g
- Fat
- 22 g
In Collections
Alternative recipes
Roasted Cauliflower Steaks with Salsa and Purée
1 Std.
Timatar Wali Macchi (Cod in Tomato Sauce)
1 Std.
Lentils and Roasted Roots with Salsa Verde
1 Std. 30 Min
Salmon with Spinach, Tomatoes and Lentils
40min
Sea Bass with Raisins and Pine Nuts
45min
Sea Bass with Lemon & Herb Couscous
35min
Steamed Sea Bass with Watercress Orange Couscous
35min
Orange Salmon with Broccoli Couscous
25 Min
Potted Eggs with Salmon and Asparagus
30min
Greek-style Baked Cod with Bulgar Wheat
1 Std. 30 Min
Sea Bass with Cavolo Nero, Cannellini Beans and Red Pepper
30min
Aubergine Parmigiana - Parmigiana di melanzane
1 Std.