Suzanne’s Sea Bream and Puy Lentils with Salsa Verde

Cook with:
Filippo Berio Extra Virgin Olive Oil
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:

  1. For the Puy Lentils:
  2. 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.
  3. Add washed puy lentils and cover with vegetable stock and bring to the boil.
  4. Turn down and simmer for 20 – 25 minutes until lentils are tender. Set aside
  5. Add 1 tbsp Filippo Berio Extra Virgin Olive Oil
  6. Add capers just before serving
  7. For the Sea Bream:
  1. Season flour with salt and pepper and put onto a flat tray
  2. Trim Fillets of Sea Bream and place in seasoned flour to allow a light dusting on both sides
  3. Heat Filippo Berio Olive Oil in a heavy bottomed pan, place Sea Bream into the pan and fry on both sides until golden
  4. Put into oven on 200 degrees to finish cooking for 4 – 6 minutes.
  5. For Salsa Verde:
  6. Mix together ingredients and use straight away.