Hello ladies and gents this is the viking telling you that today we are talking about
Honey & orange roast sea bass with lentils
Instrucions
- 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
Method
- 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.
- 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.
I hope you liked this post and as always have a chilled day from the viking
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