Suzanne’s Sea Bream and Puy Lentils with Salsa Verde
Serves: 2
Preparation time: 10 mins
Cooking time: 40 minutes
Ingredients
Puy Lentils
- 100g Puy Lentils - washed and drained
- 3 tbsp Filippo Berio Extra Virgin Olive Oil
- 1 small onion, chopped
- 1 stick celery, chopped
- 1 clove garlic, crushed
- 1 carrot, chopped
- 1 bayleaf
- Sprig Thyme
- 540mls vegetable stock (3 stock cubes)
- 1 teaspoon brined Capers
Sea Bream
- 2 fillets Sea Bream
- 1 tbsp Filippo Berio Extra Virgin Olive Oil
- 50g plain flour
- Salt and pepper
Salsa Verde
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped
- 1 tbsp fresh mint, chopped
- 1 tbsp fresh chives, chopped
- 1 clove garlic, crushed
- 1 small shallot, finely chopped
- 1 tbsp capers, chopped
- 1 tbsp lemon Juice
- 2 tbsp Filippo Berio Extra Virgin Olive Oil
- Salt and pepper
Method
- For the Puy Lentils:
- Heat 2 tbsp EV Olive Oil in a heavy bottomed pan, add onion, garlic, celery, bayleaf, thyme & carrot in pan and fry over medium heat for 5 minutes.
- Add washed puy lentils and cover with vegetable stock and bring to the boil.
- Turn down and simmer for 20 – 25 minutes until lentils are tender. Set aside
- Add 1 tbsp Filippo Berio Extra Virgin Olive Oil
- Add capers just before serving
- For the Sea Bream:
- Season flour with salt and pepper and put onto a flat tray
- Trim Fillets of Sea Bream and place in seasoned flour to allow a light dusting on both sides
- Heat Filippo Berio Olive Oil in a heavy bottomed pan, place Sea Bream into the pan and fry on both sides until golden
- Put into oven on 200 degrees to finish cooking for 4 – 6 minutes.
- For Salsa Verde:
- Mix together ingredients and use straight away.
