Honey Orange Roast Sea Bass with Puy Lentils
Pan-seared sea bass fillets wrapped in foil with bright orange, honey, and mustard glaze, served over warm puy lentils tossed with watercress, parsley, and dill. The gentle steam-roasting keeps the fish moist while the citrus and herbs create a fresh, balanced plate.
Ingredients
- 2 large skin-on sea bass filletscod1:1fishwhiteadds fish
similar texture and delicate flavor
- ½ orange, zest and juice
- 2 tsp clear honey
- 2 tsp wholegrain mustard
- 2 tbsp olive oil
- 9 oz ready-to-eat puy lentilsgreen lentils1:1legume
similar earthiness, slightly softer
- ½ cups watercress
- 1 small bunch parsley, chopped
- 1 small bunch dill, chopped
Instructions
- 1
Heat oven to 400°F (350°F fan, gas 6).
- 2
Place each sea bass fillet skin-side down on individual foil squares.
- 3
Mix orange zest, honey, mustard, 1 tbsp olive oil, and seasoning together.
- 4
Drizzle the mixture over the fillets.
- 5
Pull foil sides up and twist edges to seal into parcels.
- 6
Place parcels on a baking tray and bake until fish is cooked and flakes easily when pressed with a knife, about 10 minutes.
- 7
Warm the lentils following pack instructions.
- 8
Mix warm lentils with orange juice, remaining olive oil, watercress, parsley, dill, and seasoning.
- 9
Divide lentils between 2 plates and top each with a sea bass fillet.
- 10
Drizzle any roasting juices from the foil over the top and serve immediately.
Tips
Sea bass can be substituted with other white fish such as cod, halibut, or haddock.
Good to Know
Leftovers can be refrigerated for up to 1 day. Best consumed fresh.
Lentils and herb mixture can be prepared and stored separately 1 day in advance. Sea bass should be cooked fresh to order.
Serve immediately with crusty bread to catch the roasting juices.
Common Mistakes
Do not open the foil parcels before 10 minutes to avoid steam escaping and undercooking the fish.
Do not overwork the foil sealing to avoid tearing and losing moisture.
Substitutions
firmer texture, slightly longer cook time