Sea bass with Lentils and Saffron Sauce

This elegant and fragrant fish dish served with lentils is so delicious its hard to believe its so healthy.

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4 sea bass, cleaned and fileted
1 carrot
1 onion
1 zucchini
400 g red lentils
pinch of cumin
pinch of coliander
olive oil
250 ml chicken stock
half a glass white wine
250 ml cream
half a small packet of saffron


Preheat grill or oven at 180° C.

1.  Boil the carrot, zucchini and onion in a little water for 15 minutes.

2.  Add the red lentils and continue to cook for a further 10 minutes.

3.  Once cooked, strain and finely chop the vegetables and lentils.

4.  Add cumin, coliander and olive oil to the lentil mixture.

5.  Brush a little olive oil on the fish fillets and grill or bake in the oven.

6.  Spoon the lentil mixture onto plates and place the fillets on top.

For the sauce:

  • Saute the saffron in a teaspoon of oil, add the white wine, chicken stock and cream.
  • Combine and allow to reduce slightly. Serve over the fish.
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