Spice-Baked Sea Bass And Red Lentils Recipe

Recipe By Slurrp

This spice-baked sea bass and red lentils recipe is a flavorful and nutritious dish. The sea bass is seasoned with a blend of aromatic spices, including cumin, coriander, and paprika, which infuse the fish with a rich and smoky flavor. The red lentils are cooked until tender and combined with onions, garlic, and tomatoes to create a hearty and satisfying side dish. This dish is perfect for a healthy and delicious weeknight dinner.

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30minstotal
30m.total
Spice-Baked Sea Bass And Red Lentils
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Ingredients for Spice-Baked Sea Bass And Red Lentils Recipe

  • 1 Sea Bass Fillets
  • 1/4 teaspoon Ground Cumin
  • 1/4 teaspoon Ground Coriander
  • 1/4 teaspoon Paprika
  • As required Salt And Pepper To Taste
  • 1/2 tablespoon Olive Oil, Divided
  • 1/4 Onion, Diced
  • 1/2 cloves Cloves Garlic, Minced
  • 1/4 cup Red Lentils
  • 1/2 cup Vegetable Broth
  • 1/4 can Diced Tomatoes
  • 1/4 Bay Leaf
  • as required Fresh Cilantro Or Parsley, For Garnish

Directions: Spice-baked Sea Bass And Red Lentils Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.In a small bowl, mix together the cumin, coriander, paprika, salt, and pepper.
  • STEP 3.Rub the spice mixture all over the sea bass fillets.
  • STEP 4.Heat olive oil in a large oven-safe skillet over medium-high heat.
  • STEP 5.Add the sea bass fillets to the skillet, skin side down, and cook for 3-4 minutes until the skin is crispy.
  • STEP 6.Transfer the skillet to the preheated oven and bake for 8-10 minutes until the fish is cooked through.
  • STEP 7.Meanwhile, in a separate saucepan, heat olive oil over medium heat.
  • STEP 8.Add the onions and garlic and cook until softened.
  • STEP 9.Add the red lentils, vegetable broth, diced tomatoes, and bay leaf to the saucepan.
  • STEP 10.Bring to a boil, then reduce heat and simmer for 20-25 minutes until the lentils are tender.
  • STEP 11.Season with salt and pepper to taste.
  • STEP 12.Serve the spice-baked sea bass over a bed of red lentils and garnish with fresh cilantro or parsley.
  • STEP 13.Enjoy!

Cooking Tips

  • Make sure to pat the sea bass fillets dry before rubbing them with the spice mixture to ensure a crispy skin.
  • If you don't have an oven-safe skillet, you can transfer the sea bass fillets to a baking dish before placing them in the oven.
  • Feel free to adjust the spice levels to your preference by adding more or less of the spices.
  • You can also add a squeeze of lemon juice over the fish before serving for a burst of freshness.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

Storage and Serving

  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
  • To reheat, gently warm the sea bass and red lentils in a skillet over low heat until heated through.
  • Serve with a side of steamed vegetables or a fresh salad for a complete meal.
Nutrition
value
314
calories per serving
17 g Fat34 g Protein3 g Carbs3 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    34g
  • Carbs
    3g
  • Fiber
    3g

MacroNutrients

  • Carbs
    3g
  • Protein
    34g
  • Fiber
    3g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    63mg
  • Iron
    2mg
  • Vitamin A
    302mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    8mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    33mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    16mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    68mg
  • Manganese
    1mg
  • Phosphorus
    218mg
  • Selenium
    31mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp