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Pan seared sea bass and lentil tabbouleh
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Ingredients
Lentil tabbouleh
- 1/2 cup [100g] puy lentils
- 4 firm ripe tomatoes, seeded, diced
- Juice of 1 to 2 lemons
- 2 cups flat leaf parsley leaves, shredded fine
- 2 green onions finely diced
- 1 small shallot finely diced
- 1/2 cup fresh mint leaves, shredded fine
- 1 teaspoon allspice
- 1 teaspoon cinnamon
- 1 teaspoon sumac
- Salt and pepper
- 1/4 extra virgin olive oil
Citrus tahini sauce
- 1 small clove garlic, mashed to a paste
- Juice of 2 small lemons
- 1 tablespoon orange zest
- Juice of 1/2 orange (or more)
- 1/2 cup tahini (sesame seed paste)
- 2 heaping tablespoons full fat plain yoghurt
Pan seared sea bass
- 4 pieces boneless fish fillet with skin
- 2 tablespoons olive oil
- 1 tsp ground cumin
Directions
Lentil tabbouleh
1. Place the lentils in a small saucepan and cover with 11/2 cups cold water. Bring to a boil and lower heat to simmer until lentils are fully cooked and still holding their shape. About 20 mins. Drain and leave to cool completely
2. To assemble put the cooled lentils in a large bowl and add the rest of the ingredients. Toss to combine well. Serve immediately. Great with fish, chicken, meat or on its own.
Citrus tahini sauce
Mix together in a small bowl to make a creamy sauce. Serve with fish or as a dip for vegetables.
Pan seared sea bass
1. Score and season the fish pieces.
2. In a large skillet heat the oil. Place the fish skin side down to sear. Leave untouched until it has achieved a crispy skin and the flesh around the sides starts to turn opaque. Flip to finish cooking for 1 minute more. Remove from heat.
3. Serve crispy side up on top of the Lentil Tabbouleh and Citrus Tahini sauce.
