Spice-Baked Sea Bass and Red Lentils

Photo by Kana Okada
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 443 calories
    • Calories 33 calories from fat
    • Fat 16 g
    • Sat Fat 1 g
    • Cholesterol 70 mg
    • Sodium 791 mg
    • Protein 47 g
    • Carbohydrate 34 g
    • Sugar 8 g
    • Fiber 1 g


  1. Check 3tablespoons olive oil
  2. Check 1 large yellow onion, finely chopped
  3. Check 2 cloves garlic, finely chopped
  4. Check 2teaspoons ground ginger
  5. Check 1 1/2teaspoons ground cumin
  6. Check 16ounces red or green lentils, washed and drained
  7. Check 4cups low-sodium chicken or vegetable broth
  8. Check 3tablespoons fresh lemon juice
  9. Check 1/2teaspoon black pepper
  10. Check 1 1/4teaspoons kosher salt
  11. Check 1/2teaspoon ground coriander (optional)
  12. Check 1/2teaspoon dried thyme
  13. Check 4 6-ounce sea bass fillets, skin removed


  1. Heat oven to 400° F. Heat 2 tablespoons of the oil in a large saucepan over medium heat. Add the onion and cook for 7 minutes or until soft.
  2. Add the garlic, ginger, and cumin and cook, stirring, for 1 minute.
  3. Add the lentils and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until the lentils are tender, about 20 minutes.
  4. Stir in the lemon juice, ¼ teaspoon of the pepper, and ¾ teaspoon of the salt. Remove from heat.
  5. Meanwhile, in a small bowl, combine the coriander (if desired), thyme, and the remaining salt and pepper. Place the fish in a baking dish, drizzle with the remaining oil, and sprinkle with the spice mixture.
  6. Bake until the fish is the same color throughout and flakes easily, about 10 minutes. Divide the lentils among individual plates and serve with the fish.