Sea Bass with Castelluccio Lentils - Spigola con lenticchie di Castelluccio
TM6 TM5

Sea Bass with Castelluccio Lentils - Spigola con lenticchie di Castelluccio

4.6 (17 évaluations )

Ingrédients

Lentils

  • 200 g lentils, type Castelluccio
    ou 200 g dried green lentils (see variation)
  • water, cold, for soaking

Citrus and Herb Topping

  • 1 garlic clove
  • 1 lemon, thin peelings of skin only
  • 1 fresh red chilli, deseeded
  • 15 g fresh parsley leaves
  • 15 g fresh basil leaves
  • 15 g fresh mint leaves
  • 50 g sun-dried tomatoes in oil, drained
  • 1 Tbsp pickled capers, drained
  • 45 g extra virgin olive oil, plus extra for greasing
  • 1 lemon, juice only
  • 4 sea bass fillets, with skin

Cooking

  • 1000 g water
  • 1 vegetable stock cube (for 0.5 l), crumbled
    ou 1 heaped tsp vegetable stock paste, homemade
  • 1 Tbsp extra virgin olive oil, plus extra for drizzling
  • 1 Tbsp lemon juice
  • fine sea salt, to taste
  • ground black pepper, to taste

Infos nut.
par 1 portion
Calories
1794 kJ / 429 kcal
Protides
30.1 g
Glucides
24.2 g
Lipides
22 g

Vous aimez ce que vous voyez ? Cette recette et plus de 80 000 autres n'attendent que vous !

Créer un compte gratuitement

Inscrivez-vous à notre abonnement d’essai de 30 jours et découvrez le monde des recettes Cookidoo® sans aucune condition.

Plus d’informations

Recettes alternatives

/search/fr-FR?limit=12&lazyLoading=true&accessories=includingFriend%2CincludingBladeCoverWithPeeler%2CincludingCutter%2CincludingSensor&includeRating=true&like=r245032