Roasted Striped Bass with Warm Lentil Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup small french green or brown lentils, sorted and rinsed |
caramelized onions |
1/2 cup canned peeled roasted red peppers, cut into strips |
3 tablespoons sherry vinegar |
2 tablespoons chopped parsley |
1/2 teaspoon ground cumin |
about 1/2 teaspoon salt |
1/4 teaspoon cayenne pepper |
4 boned, skinned striped bass or other firm-fleshed white fish fillets (about 6 oz. each) |
pepper |
lemon wedges |
Directions:
1. In a 4- to 5-quart pan over high heat, bring lentils and 1 quart water to a boil. Reduce heat and simmer until lentils are tender to bite, 25 to 30 minutes. Drain and return to pan. Stir in caramelized onions, peppers, vinegar, parsley, cumin, 1/2 teaspoon salt, and cayenne.
2. Meanwhile, rinse fish and pat dry. Sprinkle lightly all over with salt and pepper. Arrange pieces slightly apart in a foil-lined 12- by 15-inch baking pan. Bake in a 400° regular or convection oven until opaque but still moist-looking in the center of the thickest part (cut to test), about 6 minutes.
3. Mound lentil salad equally on four dinner plates. Using a wide spatula, top each mound with a piece of fish. Serve with lemon wedges to squeeze over fish.
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