Preparation time15’
Cooking time10’
Level of difficultyEasy
For the fish:
2 large sea bass fillets without skin and bones
Peel a squash, grate it and squeeze the juice
2 teaspoons honey
2 teaspoons mustard
1 tablespoon olive oil
Salt and pepper
For the Beluga lentils:
120 gr. dried Beluga lentils, boiled, drained and ready to eat
Orange juice
1 tablespoon olive oil
Salt and pepper
100 gr. chopped spinach leaves
2 tablespoons parsley, finely chopped
1 tablespoon dill, finely chopped
1. Preheat the oven to 200 °C in air. Place each sea bass fillet in 2 large square pieces of foil lined with greaseproof paper. Mix the orange zest, honey, mustard, olive oil, salt and pepper and sprinkle the fillets. Pull the sides of the foil up and rotate the edges together to make individual packages. Place in a pan and bake in the oven for 10-12 minutes.
2. Pour the lentils into a bowl and then mix with the orange juice, oil, salt, pepper, spinach leaves, parsley and dill. Divide the lentils into 2 plates and place the sea bass fillets on top. Sprinkle with any baking juices left on the foil and serve immediately.
From Monday to Friday
Subscribe to receive our latest news, offers and more.
© Copyright 2024 -NAVA. All rights reserved.
