Italian · intermediate
Umbrian Pan Seared Sea Bass With Herb Braised Lentils
Crispy-skinned sea bass fillets served over a rustic bed of green lentils simmered with diced aromatics, fresh rosemary, and lemon juice.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat 1 tablespoon olive oil in a medium saucepan over medium heat, then add carrot, celery, and garlic, cooking for 4 minutes until softened.
- 02
Add rinsed green lentils, vegetable stock, and chopped rosemary, bringing to a boil over medium-high heat.
- 03
Cover, lower heat to medium-low, and simmer lentils for 25 minutes until tender yet retaining their shape.
- 04
Pat sea bass fillets completely dry with paper towels and season skin and flesh generously with salt and pepper.
- 05
Heat remaining 2 tablespoons olive oil in a non-stick skillet over medium-high heat, then lay fish skin-side down and press gently for 10 seconds.
- 06
Sear fish for 4 minutes until skin is crisp, flip gently, cook 2 minutes more until opaque, then serve over warm lemon-stirred lentils.
A LITTLE KITCHEN KNOW-HOW
Pan-Searing Skin-On Fish
Pressing seasoned fish fillets flat into hot oil to render fat and crispen skin quickly without overcooking the delicate flesh.
Notes from the kitchen
- Drying the fish skin thoroughly prevents steam pockets and guarantees an evenly crisp crust in the skillet.
- Do not salt lentils until near the end of cooking so their outer skins stay tender.
- Original home-cooking adaptation inspired by Italian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
