Recipe by The Devilled Egg | The Online Cookery School
- 1 small onion, finely chopped
- 1 garlic clove, sliced
- 400ml vegetable or chicken stock
- 200g puy lentils
- 1 red pepper, cored and sliced into strips
- 2 tablespoons of balsamic vinegar
- 1 tablespoon of maple syrup
- 2 sea bass fillets
- Salt and pepper to taste
- 75g cooking chorizo, cubed
- Chopped chives
Fry the onion in little oil in a large sauce pan until golden brown.
Add the garlic and fry for 1 minute.
Pour in the lentils and stock and then simmer until the lentils are cooked and tender.
In the meantime, fry the peppers in a little oil and a large pinch of sea salt until they are just starting to turn golden.
Pour in the balsamic vinegar and maple syrup and leave to cook on a low heat.
When the vinegar has turned syrupy, add the chorizo and fry until cooked and all the lovely fat has released, combine with the lentils (you could reserve a little of the cooking oil and a few of the chorizo cubes to decorate the plate with) and keep warm.
To cook the bass, pour a large glug of oil into a frying pan and heat to medium to high heat.
Season the skin of the fish with salt and pop into the pan skin side down and leave for at least 3 minutes.
Carefully lift the fish to check the skin – if the fish is not moving, just leave it for another 30 seconds to a minute; you want the skin to be golden brown before you flip the fillet over.
Once you have flipped the fish over, it will take only a couple of minutes to finish.
To check whether the fish is cooked, simply check the flesh side, the flakes should be defined and the flesh should not be translucent.
Arrange the lentils on a plate, top with the fish (skin side up) and drizzle with some of the cooking oil and sprinkle with chopped chives.