Ingredients
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Sea bream fillets
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8 seam bream fillets (100 g each) from Blue Island Fish Markets
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1 lemon (juice and peel)
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2 tbsp olive oil
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1 tsp salt
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1/2 tsp pepper
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10 sprigs fresh parsley (leaves only)
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2 carrots, cut in pieces
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Lentils
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2 onions, quartered
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60 g olive oil
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300 g lentils
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1 tsp salt
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1/2 tsp pepper
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30 g red wine vinegar
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800 g water
Instructions
Seam bream fillets -Preparation
- Get 8 seam bream fillets, (100g each) from Blue Island Fish Markets.
- Place lemon peel, 1 tsp salt, 1/2 tsp pepper and 2 tbsp olive oil into mixing bowl and grind 15 sec/speed 3-8, increasing speed gradually. Transfer into a bowl and set aside.
- Place 10 sprigs fresh parsley (leaves only) into mixing bowl and chop 5 sec/speed 6. Transfer into a bowl and set aside.
- Place 2 carrots, cut in pieces into mixing bowl and chop 3 sec/speed 5.
Lentils
- Place 2 onions, quartered and 60 g olive oil into mixing bowl and chop 5 sec/speed 5.
- Then, sauté 5 min/120°C/speed 1.
- Add chopped carrots, 300 g lentils, 1 tsp salt, 1/2 tsp pepper, 30 g red wine vinegar, 800 g water and cook 40-45 min/100°C/ reverse mode/speed spoon or until all liquid is absorbed. Add half quantity of chopped parsley and stir. Meanwhile, continue with the preparation of sea bream fillets.
Sea bream fillets
- Preheat oven to 200°C. Line a baking tray with baking paper and set aside.
- Place the 8 sea bream fillets in a deep dish and spread with the mixture of the lemon and the olive oil, that you left aside. Sprinkle the fillets with the reserved lemon zest mixture, sprinkle with the remaining chopped parsley and place into the prepared baking dish, skin side up. Let them marinate for 20 minutes.
- Then, bake the sea bream fillets for approximately 7-9 min (200°C).
- Serve fillets on top of lentils.
Recipe from chef Noel Christos Bassil
*Useful items: bowl, baking tray, baking paper, deep dish
