HONEY & ORANGE ROAST SEA BASS WITH LENTILS
Liven up your midweek meals with this low-calorie, gluten-free fish supper - ready in under half an hour
Provided by Katy Gilhooly
Categories Dinner, Fish Course, Main course
Time 25m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Place each sea bass fillet, skin-side down, on individual squares of foil. Mix together the orange zest, honey, mustard, 1 tbsp olive oil and some seasoning, and drizzle it over the fillets. Pull the sides of the foil up and twist the edges together to make individual parcels. Place the parcels on a baking tray and bake in the oven for 10 mins until the fish is just cooked and flakes easily when pressed with a knife.
- Warm the lentils following pack instructions, then mix with the orange juice, remaining oil, the watercress, herbs and seasoning. Divide the lentils between 2 plates and top each with a sea bass fillet. Drizzle over any roasting juices that are caught in the foil and serve immediately.
Nutrition Facts : Calories 495 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 9 grams sugar, Fiber 12 grams fiber, Protein 44 grams protein, Sodium 1.9 milligram of sodium
DELICIOUS HONEY & ORANGE ROAST SEA BASS WITH LENTILS
Steps:
- Heat oven to 200C/180C fan/gas.
- Place each sea bass fillet, skin-side down, on individual squares of foil.
- Mix together the orange zest, honey, mustard, 1 tbsp olive oil and pinch of salt, and drizzle it over the fillets.
- Pull the sides of the foil up and twist the edges together to make individual parcels.
- Place the parcels on a baking tray and bake in the oven for 10 mins until the fish is just cooked and flakes easily when pressed with a knife.
- Cook the lentils following pack instructions, then mix with the orange juice, remaining oil, the pea shoots.
- Divide the lentils between 2 plates and top each with a sea bass fillet. Drizzle over any roasting juices that are caught in the foil and serve immediately.
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