Honey & Orange Roast Sea Bass with Lentils Recipe

Introduction

This honey and orange roast sea bass features a beautiful balance of citrus sweetness and savory flavors, paired perfectly with peppery watercress and herby lentils. It’s a simple yet elegant dish that’s great for a quick midweek dinner or a special occasion at home.

Ingredients

• 2 large skin-on sea bass fillets (or other white fish – see tip)
• Zest and juice of ½ orange
• 2 tsp clear honey
• 2 tsp wholegrain mustard
• 2 tbsp olive oil
• 250g pouch ready-to-eat puy lentils
• 100g watercress
• Small bunch parsley, chopped
• Small bunch dill, chopped

Instructions

1. Step 1: Preheat your oven to 200°C (180°C fan) or gas mark 6. Place each sea bass fillet skin-side down on individual squares of foil.
2. Step 2: In a small bowl, combine the orange zest, honey, wholegrain mustard, 1 tablespoon of olive oil, and a pinch of seasoning. Drizzle this mixture evenly over the fish fillets.
3. Step 3: Pull up the sides of the foil and twist the edges to create sealed parcels. Arrange the parcels on a baking tray and bake for 10 minutes, until the fish flakes easily when pressed with a knife.
4. Step 4: While the fish cooks, warm the puy lentils according to the packet instructions. Once warmed, mix them with the orange juice, remaining tablespoon of olive oil, watercress, parsley, dill, and seasoning to taste.
5. Step 5: Divide the lentil salad between two plates. Carefully open the foil parcels and place a sea bass fillet on top of each lentil bed. Drizzle over any juices from the parcels and serve immediately.

Tips & Variations

• If you prefer a more budget-friendly option, try substituting the sea bass with other white fish like cod, haddock, or pollack—they work wonderfully with the honey and orange flavors.

Storage

Store any leftover fish and lentils separately in airtight containers in the refrigerator for up to 2 days. Reheat the lentils gently on the stove or in the microwave. The fish is best served fresh but can be reheated carefully in a low oven to avoid drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lentils instead of ready-to-eat pouch lentils?

Yes, you can use dried puy lentils, but you will need to cook them according to the package instructions before mixing them with the other ingredients. Ready-to-eat pouches save time and simplify the process.

What can I serve with this dish?

This dish pairs well with simple side salads, steamed vegetables, or crusty bread to soak up the delicious juices. A light white wine also complements the citrus and honey flavors nicely.

Honey & Orange Roast Sea Bass with Lentils Recipe

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★★★★★

4.4 from 139 reviews

• Author: Ethan
• Total Time: 20 minutes
• Yield: 2 servings 1x
• Diet: Low Fat

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Description

This Honey & Orange Roast Sea Bass with Lentils is a flavorful and healthy dish featuring tender sea bass fillets roasted in a citrus-honey glaze, paired with earthy puy lentils mixed with fresh herbs and watercress. Perfect for a quick, elegant midweek meal.

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Ingredients

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Sea Bass & Glaze

• 2 large skin-on sea bass fillets (or other white fish such as cod, haddock, or pollack)
• Zest and juice of ½ orange
• 2 tsp clear honey
• 2 tsp wholegrain mustard
• 2 tbsp olive oil

Lentils & Salad

• 250g pouch ready-to-eat puy lentils
• 100g watercress
• Small bunch parsley, chopped
• Small bunch dill, chopped

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Instructions

1. Preheat the oven: Heat your oven to 200C/180C fan/gas mark 6 to prepare for roasting the fish.
2. Prepare sea bass parcels: Place each sea bass fillet skin-side down on individual squares of foil. In a small bowl, mix together the orange zest, honey, mustard, 1 tbsp olive oil, and season well with salt and pepper. Drizzle this mixture evenly over the fillets. Pull the foil sides up around the fillets and twist edges to seal, creating foil parcels.
3. Roast the fish: Place the foil parcels on a baking tray and roast in the preheated oven for 10 minutes, or until the fish is just cooked and flakes easily when pressed with a knife.
4. Prepare the lentils: While the fish cooks, warm the puy lentils according to the package instructions (usually microwaving or stovetop warming). In a mixing bowl, combine the warmed lentils with the orange juice, remaining 1 tbsp olive oil, chopped parsley, chopped dill, watercress, and season with salt and pepper to taste. Toss gently to combine.
5. Plate and serve: Divide the lentil mixture between two plates. Remove sea bass fillets from the foil parcels and place on top of the lentils. Drizzle any roasting juices collected in the foil over the fish and lentils. Serve immediately for a fresh, vibrant dish.

Notes

• You can substitute the sea bass with other white fish, such as cod, haddock, or pollack for a more budget-friendly option.
• Be careful not to overcook the fish; it should flake easily but remain moist.
• The roasted juices trapped in the foil parcels are very flavorful – don’t discard them; use to finish the dish.
• For added texture, consider adding a handful of toasted nuts or seeds to the lentils.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Baking
• Cuisine: European

Keywords: sea bass, roasted fish, puy lentils, orange honey glaze, healthy dinner, quick fish recipe, baked fish, Mediterranean flavors