Dairy-free dinner recipe for 2 people, takes only 10 mins; recipe has sea bass, orange, clear honey, wholegrain mustard, olive oil, puy lentils, watercress, parsley and dill.
Honey & orange roast sea bass with lentils
Course: Dairy-free dinner
Servings
2
servings
Prep time
15 mins
Ingredients
- Olive Oil: 2 tbsp olive oil
- Dill: small bunch dill, chopped
- Parsley: small bunch parsley, chopped
- Puy Lentils: 250g pouch ready-to-eat Puy lentils
- Watercress: 100g watercress
- Orange: zest and juice 1/2 orange
- Sea Bass: 2 large skin-on sea bass fillets (or other white fish - see tip)
- Wholegrain Mustard: 2 tsp wholegrain mustard
- Clear Honey: 2 tsp clear honey
Directions
- Heat oven to 200C/180C fan/gas 6. Place each sea bass fillet, skin-side down, on individual squares of foil. Mix together the orange zest, honey, mustard, 1 tbsp olive oil and some seasoning, and drizzle it over the fillets. Pull the sides of the foil up and twist the edges together to make individual parcels. Place the parcels on a baking tray and bake in the oven for 10 mins until the fish is just cooked and flakes easily when pressed with a knife.
- Warm the lentils following pack instructions, then mix with the orange juice, remaining oil, the watercress, herbs and seasoning. Divide the lentils between 2 plates and top each with a sea bass fillet. Drizzle over any roasting juices that are caught in the foil and serve immediately.
