Recipe for October

Roasted sea bass with tomato and lentil stew

Sent in by Anne Kinsman


4×4 6oz sea bass fillets, scored.
Olive oil
1 red onion, finely diced
1 red pepper, skinned and diced
2 cloves garlic crushed
2 tablespoons paprika
1 tablespoon harissa paste
400g can chopped tomatoes
1 Tablespoon tomato puree
2 x 400g brown lentils, drained and rinsed thoroughly
Salt and pepper.
1 lemon
Flat leaf parsley roughly chopped


1.In a medium hot pan, sweat the onion and pepper in a little hot oil until they begin to soften.
2. Add the garlic, paprika and harissa and continue to cook for 2 to 3 minutes.
3. Add the chopped tomatoes and tomato puree and simmer gently for 5 minutes.
4. Add the lentils and continue cooking over low heat for 10 minutes stirring occasionally.
5. Season with salt and pepper, cover and set aside while cooking the fish.
6. Season the sea bass fillets well with salt and pepper.
7. Add a little oil to a non-stick pan and get the pan hot before adding the sea bass skin side down.
8 Cook for about 4 to 8 minutes depending on thickness of sea bass fillets.
9 Turn the fillets over and cook for 1 minute then remove from heat and allow the fish to finish cooking in the residual heat.
10. To serve, place a generous ladle of lentil stew into a bowl and top with sea bass. Finish with a squeeze of lemon and fresh chopped parsley.