Orange & Herb Roasted Striped Bass Recipe

Prepare the Marinade

In a bowl, combine the zest and juice of 2 oranges, 2 tablespoons of olive oil, chopped fresh herbs, salt, and black pepper. Mix well.

Marinate the Fish

Place the striped bass fillets in a shallow dish and pour the marinade over them. Ensure each fillet is coated. Cover and refrigerate for at least 30 minutes.

Cook the Lentils

In a saucepan, combine 1 cup of Spanish brown lentils with 3 cups of water. Bring to a boil, then reduce heat and simmer for 25-30 minutes until tender. Drain and set aside.

Prepare the Salad

In a large bowl, combine the cooked lentils, sliced fennel, and chopped sun-dried tomatoes. Drizzle with 2 tablespoons of olive oil and 1 tablespoon of white wine vinegar. Season with salt, black pepper, and fresh herbs. Toss to combine.

Prepare the Carrots

Preheat the oven to 400°F (200°C). Toss the baby carrots with 2 tablespoons of olive oil, salt, and black pepper in a baking dish.

Roast the Carrots

Roast the carrots in the preheated oven for 20-25 minutes until they are tender and slightly caramelized.

Preheat the Oven

While the carrots are roasting, preheat another oven to 375°F (190°C).

Bake the Fish

Remove the striped bass from the marinade and place it on a lined baking sheet. Bake in the oven for 15-20 minutes until the fish is cooked through and flakes easily with a fork.

Plate the Dish

On each plate, serve a portion of the lentil salad, a few pieces of roasted carrots, and a striped bass fillet. Drizzle with additional olive oil if desired.

Garnish and Enjoy

Garnish with extra fresh herbs on top and serve immediately.