Dinner

Honey & Orange Roast Sea Bass with Lentils Recipe

ByHailey Reed November 6, 2025November 6, 2025

Introduction

This honey and orange roast sea bass is a bright, flavorful dish perfect for a quick midweek dinner or a special occasion. Tender sea bass fillets are roasted in individual foil parcels with a sweet and tangy glaze, served atop fresh, herby lentils for a wholesome meal.

A white plate with a piece of cooked white fish fillet on top, sprinkled with green herbs, capers, and thin yellow lemon zest strips. Below the fish is a layer of cooked dark lentils mixed with wilted bright green spinach. The plate is placed on a white marbled textured surface with a halved squeezed lemon on the top right side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large skin-on sea bass fillets (or other white fish such as cod, haddock, or pollack)
Zest and juice of ½ orange
2 tsp clear honey
2 tsp wholegrain mustard
2 tbsp olive oil
250g pouch ready-to-eat puy lentils
100g watercress
Small bunch parsley, chopped
Small bunch dill, chopped

Instructions

Step 1: Heat your oven to 200°C (180°C fan) or gas mark 6. Place each sea bass fillet, skin-side down, onto separate squares of foil large enough to fold into parcels.
Step 2: In a small bowl, combine the orange zest, honey, mustard, 1 tablespoon of olive oil, and a pinch of seasoning. Drizzle this mixture evenly over the sea bass fillets.
Step 3: Fold the foil around the fish to create sealed parcels by pulling up the sides and twisting the edges securely. Place the parcels on a baking tray.
Step 4: Bake the parcels in the preheated oven for 10 minutes, or until the fish is just cooked through and flakes easily when tested with a knife.
Step 5: Meanwhile, warm the ready-to-eat puy lentils according to the package instructions.
Step 6: In a mixing bowl, combine the warmed lentils with the orange juice, remaining tablespoon of olive oil, watercress, chopped parsley, dill, and seasoning to taste.
Step 7: To serve, divide the lentils between two plates and top each with a sea bass fillet. Drizzle over any cooking juices caught in the foil parcels for extra flavor. Serve immediately.

Tips & Variations

For a budget-friendly option, substitute the sea bass with other white fish such as cod, haddock, or pollack without changing the cooking method.

Storage

Store any leftover fish and lentils separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. Note that the fish is best eaten fresh for optimal texture and flavor.

How to Serve

A white shallow bowl holds a dish with three layers: the bottom layer is dark green wilted spinach mixed with small dark brown lentils, the middle layer is a single fillet of white fish cooked to a light golden brown on the edges, and the top layer is a green herb sauce with capers and thin yellow lemon zest strips spread over the fish. In the top right corner, there are two halves of a squeezed lemon sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen fish for this recipe?

Yes, you can use frozen fish fillets. Be sure to fully thaw them in the refrigerator before cooking to ensure even roasting.

What lentils work best for this dish?

Puy lentils are ideal because they hold their shape when warmed and have a slightly peppery flavor that complements the fish and herbs well. Ready-to-eat pouches make preparation quick and easy.