Pan-Fried Sea Bream served with Mediterranean Lentils Recipe

Pan-Fried Sea Bream served with Mediterranean Lentils

A healthy dish, with all the taste and flavours of the Mediterranean...

Ingredients: 2 Whole Sea Bream (Filleted, Skin On)
                          400g Green Lentils
                           1 Bay Leaf
                           1 Onion (Finely Diced)
                           100g Chorizo (Diced)
                           2 Cloves of Garlic (Peeled & Finely Sliced)      

                           8 Sun-Dried Tomatoes (Roughly Chopped)

                           3 Tablespoons Capers (Roughly Chopped)                           
                           1 Red Pepper (Finely Diced)
                           1 Tablespoon Paprika
                           100ml White Wine
                           150ml Passata
                           400ml Fish Stock

Method:

1. In a medium based saucepan fry the onion, bay leaf, garlic, chorizo, red pepper, tomatoes and capers on a medium heat for 5-10 minutes until the onions begin to soften. 

2. Than cook out the paprika for 1 minute before adding the lentils. Add the white wine immediately after and reduce the wine by two thirds.

3. Add the passata, followed by the fish stock and allow to cook for 30-35 minutes on a medium/low heat for 35-40 minutes until the lentils are cooked.

4. Meanwhile, for the sea bream score the fillets with a knife (so the fillets do not curl up) and season. Get a large non-stick frying pan on a high heat with a tablespoon of oil.

5. Once the pan is near smoking, add you fillets skin-side down making sure to press them down for the first 20 seconds of cooking. Cook them on this side for 2-3 minutes and turn over for the last minute of cooking.

6. When the lentils are fully cooked, season to taste with salt and ground black pepper and serve in a deep bowl with the sea bream on top.