Lemon Herb Sea Bass Recipe
whole chargrilled European sea bass, black lentil succotash, tomato confit, chef’s daily organic vegetables
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Ingredients
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Sea Bass
Black Lentil Succotash
Tomato Confit
Organic Vegetables
Method
Preparation of Sea Bass
- 1
- 2
Preparation of Black Lentil Succotash
- 3
Cook the Lentils
In a pot, cook black lentils in boiling water for about 20-25 minutes until tender. Drain and set aside.
- 4
Sauté the Vegetables
In a skillet, heat olive oil over medium heat. Add chopped onion and red bell pepper, and sauté until softened. Add corn kernels and cooked lentils, season with salt and pepper, and stir to combine. Cook for an additional 5 minutes.
Preparation of Tomato Confit
- 5
Prepare the Tomato Confit
In a baking dish, combine cherry tomatoes, olive oil, minced garlic, and salt. Roast in a preheated oven at 275°F (135°C) for about 2 hours until the tomatoes are soft and caramelized. Stir in fresh basil before serving.
Preparation of Organic Vegetables
- 6
Plating
- 7
Serve the Dish
On a plate, arrange the chargrilled sea bass, a serving of black lentil succotash, a spoonful of tomato confit, and a side of sautéed organic vegetables. Enjoy your meal!
