Roasted Striped Bass with Warm Lentil Salad

Yields Makes 4 servings

Ingredients

 1 cup small French green or brown lentils, sorted and rinsed
  Caramelized onions
 1/2 cup canned peeled roasted red peppers, cut into strips
 3 tablespoons sherry vinegar
 2 tablespoons chopped parsley
 1/2 teaspoon ground cumin
  About 1/2 teaspoon salt
 1/4 teaspoon cayenne pepper
 4 boned, skinned striped bass or other firm-fleshed white fish fillets (about 6 oz. each)
  Pepper
  Lemon wedges
Nutrition Facts

Servings 0

Amount Per Serving
Calories 408Calories from Fat 13
% Daily Value *
Total Fat 5.9g10%
Saturated Fat 1.1g6%
Cholesterol 136mg46%
Sodium 451mg19%
Total Carbohydrate 44g15%
Dietary Fiber 8.2g33%
Protein 46g92%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

How to Make It

Step 1
1

In a 4- to 5-quart pan over high heat, bring lentils and 1 quart water to a boil. Reduce heat and simmer until lentils are tender to bite, 25 to 30 minutes. Drain and return to pan. Stir in caramelized onions, peppers, vinegar, parsley, cumin, 1/2 teaspoon salt, and cayenne.

Step 2
2

Meanwhile, rinse fish and pat dry. Sprinkle lightly all over with salt and pepper. Arrange pieces slightly apart in a foil-lined 12- by 15-inch baking pan. Bake in a 400° regular or convection oven until opaque but still moist-looking in the center of the thickest part (cut to test), about 6 minutes.

Step 3
3

Mound lentil salad equally on four dinner plates. Using a wide spatula, top each mound with a piece of fish. Serve with lemon wedges to squeeze over fish.

Ingredients

 1 cup small French green or brown lentils, sorted and rinsed
  Caramelized onions
 1/2 cup canned peeled roasted red peppers, cut into strips
 3 tablespoons sherry vinegar
 2 tablespoons chopped parsley
 1/2 teaspoon ground cumin
  About 1/2 teaspoon salt
 1/4 teaspoon cayenne pepper
 4 boned, skinned striped bass or other firm-fleshed white fish fillets (about 6 oz. each)
  Pepper
  Lemon wedges

Directions

Step 1
1

In a 4- to 5-quart pan over high heat, bring lentils and 1 quart water to a boil. Reduce heat and simmer until lentils are tender to bite, 25 to 30 minutes. Drain and return to pan. Stir in caramelized onions, peppers, vinegar, parsley, cumin, 1/2 teaspoon salt, and cayenne.

Step 2
2

Meanwhile, rinse fish and pat dry. Sprinkle lightly all over with salt and pepper. Arrange pieces slightly apart in a foil-lined 12- by 15-inch baking pan. Bake in a 400° regular or convection oven until opaque but still moist-looking in the center of the thickest part (cut to test), about 6 minutes.

Step 3
3

Mound lentil salad equally on four dinner plates. Using a wide spatula, top each mound with a piece of fish. Serve with lemon wedges to squeeze over fish.

Roasted Striped Bass with Warm Lentil Salad
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