Spice-Baked Sea Bass and Red Lentils

Spice-Baked Sea Bass and Red Lentils
Kana Okada
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preparation
20
minutes
cooking
30
minutes
Serves 4

Ingredients

3
tablespoons
olive oil
1
large yellow onion, finely chopped
2
cloves garlic, finely chopped
2
teaspoons
ground ginger
1 1/2
teaspoons
ground cumin
16
ounces
red or green lentils, washed and drained
4
cups
low-sodium chicken or vegetable broth
3
tablespoons
fresh lemon juice
1/2
teaspoon
black pepper
1 1/4
teaspoons
kosher salt
1/2
teaspoon
ground coriander (optional)
1/2
teaspoon
dried thyme
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.
Kate Merker
April 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 33 %
  • Fat 16 g
  • Sat Fat 1 g
  • Cholesterol 70 mg
  • Sodium 791 mg
  • Carbohydrate 34 g
  • Fiber 1 g
  • Sugar 8 g
  • Protein 47 g
What does this mean? See Nutrition 101.

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