Sea Bass with Puy Lentils and Spinach

Ingredients

• 50 g lightly salted butter
• Juice and zest of 1 lemon
• 3 tablespoons capers
• 1 small handful of parsley (roughly 15g / 1/2oz) (chopped finely)
• 500 g g pre-cooked puy lentils ((I use 2 x 250g pouches Merchant Gourmet puy lentils))
• 125 g baby spinach leaves
• 4 sea bass fillets ((See Note 1))
• 2 tablespoons olive oil
• Salt and pepper (to taste)

Instructions

1. 1

   Place the butter into a saucepan and melt gently over a low heat. When the butter has just melted, turn off the heat and add the juice and zest of 1 lemon, plus all the capers and chopped parsley. Leave in the pan while you cook the lentils and fish.

2. 2

   Place the puy lentils into a pan and add a small splash of water, heat gently for 2 to 3 minutes with the lid on.

3. 3

   When the lentils are hot, stir through the spinach and allow the spinach to wilt in the heat of the lentils. When the spinach has just started to wilt, turn off the heat. Leave in the pan while you cook the fish.

4. 4

   Preheat your grill (broiler) to hot.

5. 5

   Place the sea bass fillets on a grill rack in a grill tray. Season the fillets and coat with a thin layer of olive oil (use either your fingertips or a pasty brush). Ensure this is done on both sides, then cook under a hot grill for 3 minutes skin-side up, followed by 1 minute skin-side down. (Use a fish slice to flip the fish over.)

6. 6

   Divide the puy lentil mixture between 4 plates and top each mound with a sea bass fillet. Spoon over the lemony, buttery sauce and serve.