Spice-Baked Sea Bass and Red Lentils

0705two-bowls-dish
Photo by Kana Okada
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  • Serves 4
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  • Nutritional Information
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    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

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.Add the garlic, ginger, and cumin and cook, stirring, for 1 minute.Add the lentils and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until the lentils are tender, about 20 minutes.Stir in the lemon juice, ¼ teaspoon of the pepper, and ¾ teaspoon of the salt. Remove from heat.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.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.

Ingredients

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

Directions

  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.