1 liter water
250 g lentils
1 red bell pepper
1 yellow bell pepper
1 green bell pepper
1/4 bunch parsley, +extra to serve
150 g strained yogurt
1 tablespoon(s) olive oil, +extra for brushing
1 teaspoon(s) mustard, dijon
2 sea basses, 600 g, fillet


1.Place the water in a pot over medium heat and let it come to a boil.
2.When the water comes to a boil, put the lentils in and continue boiling for 15-20 minutes until they soften but keep some of their bite.
3.Strain the lentils and cool them. Drain them and transfer to a bowl.
4.Cut the peppers into 0.5 cm cubes and finely chop the parsley.
5.Add the cubes and the parsley to the bowl with the lentils. Add the yogurt, olive oil, mustard, salt and pepper. Mix with a wooden spoon and set aside for later.
6.Fillet the sea bass or ask the fisherman to do it for you.
7.Season the fillets with salt and pepper and brush them with oil.
8.Using a knife, make small cuts on the skin of each fillet.
9.Sauté the fillets skin down first for 1-2 minutes until golden.
10.Turn the fillets over with a spatula and sauté for 1-2 more minutes. Remove fillets from pan.
11.Serve the salad on a plate and serve the fillets on the side.
12.Sprinkle with fresh parsley and serve.

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