ROASTED SEA BASS WITH BRAISED LENTILS AND INSTANT AIOLI AUTUMN 2000

By Big_Daddy

Today you can buy cooked lentils already frozen or canned lentils and skip the lentil cooking step. French lentils de Puy are tiny, nutty tasting lentils that have a lot of texture. If they are available, use them; if not, the regular green lentils work well. Salmon can be substituted if desired.

Ingredients

• Topping:
• 1 tbsp (15 mL) olive oil
• 1 onion, chopped
• 1 clove garlic, chopped
• 1 1/2 cups (375 mL) green lentils
• 1 bay leaf
• Pinch thyme
• Freshly ground pepper
• 5 1/2 cups (1.375 L) chicken stock or water
• 4 oz (125 g) bacon, diced
• Four 6 oz (175 g) sea bass fillets
• Salt and freshly ground pepper
• 1/2 cup (125 mL) dried breadcrumbs
• 3 tbsp (45 mL) chopped parsley
• 1 clove garlic, chopped
• 2 tbsp (25 mL) olive oil
• Garnish:
• 2 tbsp (25 mL) chopped parsley

Preparation

Step 1

1. Heat olive oil in pot on medium heat. Add onions and garlic and sauté for 3 minutes, or until beginning to soften. Stir in lentils. Add bay leaf, thyme, and pepper. Pour over 5 cups (1.25 L) of stock. Bring to a boil, cover and simmer until lentils are cooked, about 30 to 40 minutes. Season well.

2. Preheat oven to 350°F (180°C).

3. Place lentil mixture in roasting pan with extra 1/2 cup (125 mL) chicken stock or water, if needed. Sprinkle half of the diced bacon on top of lentils. Top with sea bass fillets. Season with salt and pepper. Combine topping and spread over fish. Scatter over remaining bacon.

4. Bake for 25 to 30 minutes or until white juices begin to rise to the top.

5. Place sea bass on serving platter and spoon lentils on either side. Sprinkle with parsley and serve with instant aioli.