Honey and Mustard Sea Bass

A simple meal that can be brought together so quickly.  The flavours are so interesting with the pepperiness of the watercress against the fish, coupled with the amazing texture of the lentils.  It’s low calorie and healthy.

Lentils are an excellent source of protein and if cooked well are delicious.  If cooked badly, they are mushy.  To avoid mushy lentils follow these tips:

  1. Rinse the lentils firstly, then add to a pan boiling water.
  2. Initially bring them to a rapid boil, then turn the heat right down so that they are only just simmering.
  3. Cook them for 20 – 30 minutes until they are lovely and tender but NOT mushy.

The sea bass is meaty and the honey and mustard works with it beautifully.  Sea bass can be one of the more expensive fish to buy (along with monkfish), it can be as costly as salmon.  Why not save a few pennies and experiment with different fish, such as haddock?

Honey and Mustard Sea Bass
From the kitchen of mrswallscooks.wordpress.com


Serves 2
70 g green lentils
1 heaped tsp of mustard
15 g of honey
4 sea bass fillets
70 g green lentils
85 g watercress


Rinse the lentils in cold water and then add to a medium pan with boiling water.  Cook for 20 – 30 minutes until tender. Preheat the oven at 180ºc/350ºf/gas mark 5.
In a small bowl, mix the mustard and honey together well.  Place the sea bass onto individual square pieces of foil. Smother the sea bass in the honey and mustard then season.  Pull the sides of the foil up and twist the edges together to create foil parcels.  Cook for 10- 15 minutes until the fish is cooked through.
Plate up the watercress and then top with the lentils.  Place the cooked fish on top.  Season to taste and serve.
Did you love my Honey and Mustard Sea Bass?
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