Sea Bass with Lentils and Pancetta

Sea Bass with Lentils

Not to be left out, I’ve got a fish one as well. After I sent the last one I thought it’s probably more suitable for an English autumn than an Australian spring. This one is from Yotam Ottolenghi and is quite straightforward to do despite the long list of ingredients.

Serves 4

250g puy lentils
40g unsalted butter
75ml olive oil
1 medium carrot, peeled and cut into small dice
1 large onion, peeled and cut into dice
4 sticks of celery, trimmed and cut into small dice
300g pancetta, cut into small dice
1tbsp picked thyme leaves
three-quarter tsp ground turmeric
2 bay leaves
salt and white pepper
400ml vegetable stock
150g creme fraiche
1tsp white wine vinegar
8 small sea bass fillets
0ne-and-a-half tbsp lemon juice
10g parsley, roughly chopped

Bring a medium pan of water to a boil, add the lentils and simmer for 18 mins, till cooked but with some bite. Drain, refresh and set aside.

Put a large saute pan on medium-high heat and add the butter and 2 tbsp of oil. Once the butter has melted, add the diced veg and fry for 15 mins, stirring occasionally, until caramelised and soft. Add 250g pancetta, fry for 5 mins more, then add the lentils, thyme, turmeric, bay and half a teaspoon of pepper. cook for 2 mins, stir in the stock, creme fraiche and vinegar, then set aside and keep warm.

Put a large frying pan on medium-high heat and add the remaining pancetta and oil. When the bacon starts to sizzle, lay in the fish fillets skin-side down. Cook for 3 to 4 mins then turn and cook for a minute on the flesh side. Then serve!

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Image found here

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