Seabass with Puy Lentils & caper salsa

time

20 minutes

level

beginner

An impressive sounding dinner that requires little effort. Serve up this seabass drizzled in a caper & raisin salsa a top of a bed of herby, lemon Puy lentils.

Recipe by @bigdishenergyy

Ingredients

1 pouch Merchant Gourmet Puy Lentils
3-4 cloves garlic
4 handfuls of spinach
3 tbsp heavy cream
Juice of ½ lemon
2 tbsp olive oil
Salt & pepper to taste

For the fish

2 fillets of white fish, skin on
2 tbsp capers
2 tbsp butter
2 tbsp sultanas
Zest of 1 lemon
3-4 tbsp white wine
Handful of parsley
Squeeze of lemon

Instructions

Chop the garlic and add to the pan with 2 tbsp olive oil on a low heat for 5 minutes.
Then add in the spinach and cook until wilted, followed by the cream, seasoning and Puy Lentils.
While this cooks on a low heat, pat the fish dry with a kitchen towel and then score the skin of the fish.
In another pan, heat a little more oil until it's nice and hot. Then add the fish (skin side down) and cook for 2-3 minutes on each side. It should be hot enough to crisp up the skin.
Once cooked, remove the fish and add the butter into the same pan, followed by the capers, sultanas and lemon zest.
Cook for 2 minutes, then add the wine and cook for a further 2 minutes