Sage Sea Bass with Lentil Vegetables

Ingredients

• 800 g sea bass fillet (2 fillets about 400 g each)
• 1 handful fresh sage leaves
• 2 Garlic cloves
• 4 tbsp olive oil
• Salt
• black pepper (freshly ground)
• 200 ml fish stock
• 1 tbsp Lemon Juice
• 100 g Puy lentils
• 100 g Red lentils
• 2 red bell peppers
• 2 tbsp Soy sauce

Instructions

1. 1.

   Wash and pat the sea bass dry. Remove sage leaves from stems. Place one fillet on top of the other, covering with half the sage leaves. Tie together with kitchen twine. Peel and finely dice the garlic. Heat 2 tablespoons olive oil in a pan and sauté the garlic until fragrant. Season the fish with salt and pepper and sear it briefly on all sides over medium heat. Add fish stock and lemon juice, cover, and simmer gently for 15–20 minutes.

2. 2.

   Wash both lentil varieties. Wash, halve, deseed, and dice the bell peppers. Heat remaining oil in a pot and sauté the peppers. Add Puy lentils, cover with water, and simmer for about 10 minutes over low heat. Stir in red lentils and continue cooking for another 10–15 minutes until tender. Add more water if needed and season with soy sauce, salt, and pepper. Chop the remaining sage leaves and fold them into the lentil mixture. Plate the lentils. Remove the sea bass from the broth, cut into four pieces, and serve atop the lentils.