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Sea bass fillet with beluga lentil salad
45 m active | 1 h total
Nutrition facts per serving:
  • Energy in kcal about 576
  • Fat about 18g
  • Carbohydrates about 57g
  • Protein about 48g
This is needed
This is needed for 4 people
Crispy asparagus
  • 250 g green asparagus
  • 1 dl water
  • 50 g sugar
Fish
  • 600 g fillet of sea bass
  • 3 tbsp lime juice
  • oil for frying
  • 0.5 tsp salt
  • 1.5 pomegranate, halved, half of the seeds removed, set aside, juice squeezed out of the remaining half (yields approx. 100 ml)
Dressing
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 0.25 tsp salt
Beluga lentils
  • 0.25 tsp salt
  • water, boiling
  • 250 g beluga lentils (beluga)
  • 20 g Micro Greens
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And that's how it's done
And that's how it's done
Crispy asparagus
Peel thin strips from the asparagus using a peeler, place in a deep bowl. Bring the water and sugar to the boil, pour over the asparagus, leave to absorb for approx. 5 mins., drain. Spread the asparagus on a baking tray lined with baking paper. Bake for approx. 15 mins. in the centre of an oven preheated to 130°C. Remove from the oven, turn the heat up to 200°C.
Fish
Remove any bones from the fish using tweezers, cut in half, drizzle with lime juice, season with salt. Heat a dash of oil in a non-stick frying pan, reduce the heat and fry the fish for approx. 1 min. on each side. Drizzle half of the pomegranate juice over the fish.
Dressing
Combine the lemon juice, oil and the remainder of the pomegranate juice, season with salt.
Beluga lentils
Bring the lentils to the boil and simmer over a low heat for approx. 20 mins. until soft, drain the liquid, season with salt. Mix in the dressing and pomegranate seeds, plate up. Serve the fish on top, garnish with the micro greens and crispy asparagus.