Description

This vibrant and flavorful Honey & Orange Roast Sea Bass with Lentils recipe combines succulent sea bass fillets glazed with a zesty honey-orange mustard dressing, roasted to perfection in foil parcels. Served atop warm, herb-infused puy lentils and fresh watercress, this dish offers a delightful balance of sweet, tangy, and savory flavors, perfect for a nutritious and elegant midweek meal.

Ingredients

Scale

Sea Bass and Glaze

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 (divided)
Salt and freshly ground black pepper, to taste

Lentils and Garnish

250g pouch ready-to-eat puy lentils
100g watercress
Small bunch parsley, chopped
Small bunch dill, chopped

Instructions

Preheat the Oven and Prepare Fish Parcels: Preheat your oven to 200°C (180°C fan/gas mark 6). Place each sea bass fillet skin-side down on individual squares of foil.
Make the Glaze: In a small bowl, mix together the orange zest, honey, wholegrain mustard, 1 tablespoon of olive oil, and a pinch of salt and pepper. Drizzle this mixture evenly over each fillet.
Seal the Parcels: Pull up the sides of the foil around the fish and twist the edges to make tightly sealed individual parcels. This will keep the fish moist while roasting.
Roast the Fish: Place the foil parcels on a baking tray and roast in the preheated oven for 10 minutes, or until the fish is just cooked through and flakes easily when tested with a knife.
Prepare the Lentils: While the fish is roasting, warm the puy lentils according to the pack instructions.
Combine the Salad: In a mixing bowl, combine the warmed lentils with the orange juice, remaining 1 tablespoon of olive oil, watercress, chopped parsley, dill, and season with salt and pepper to taste.
Serve: Plate the lentil mixture evenly between two plates. Carefully open the foil parcels, top each plate of lentils with a sea bass fillet, and drizzle over any juices collected in the foil. Serve immediately for best flavor and texture.

Notes

Other white fish such as cod, haddock, or pollack can be substituted for sea bass for a more economical option.
Ensure the foil parcels are sealed tightly to prevent steam from escaping and to keep the fish moist during roasting.
Adjust seasoning in the lentils according to personal preference, adding extra herbs for freshness if desired.
For a spicier kick, add a pinch of chili flakes to the honey and mustard glaze.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Baking
Cuisine: European

Keywords: sea bass, honey orange glaze, roast fish, puy lentils, watercress, healthy dinner, baked fish recipe, wholegrain mustard, herb lentils