Applewood Bacon Wrapped Chilean Seabass on Lentils

Name: Applewood Bacon Wrapped Chilean Seabass on Lentils du Puy
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 -ounce onion, finely chopped; 1 tablespoon olive oil; 1/2 -ounce celery, finely chopped; 1/2 -ounce carrot, finely chopped; 5 ounces French lentils (ideally Puy lentils); Vegetable broth, to cover; 1 bouquet garni sachet, recipe follows; 1 (7-ounce) Chilean Sea bass fillet; 3 ounces smoked bacon, preferably Applewood; 2 sprigs sage, leaves removed; 1 -ounce butter; 4 sprigs parsley, leaves removed, cleaned and chopped; 1 -ounce tomato concasse; 2 ounces stiffly beaten whipped heavy cream; 4 to 5 leaves sage, for garnish; 1 -ounce thyme; 1 -ounce parsley; 1/4 -ounce black peppercorns; 2 bay leaves; Cheesecloth; Butcher's twine

Servings: persons

1/2 -ounce onion, finely chopped
1 tablespoon olive oil
1/2 -ounce celery, finely chopped
1/2 -ounce carrot, finely chopped
5 ounces French lentils (ideally Puy lentils)
Vegetable broth, to cover
1 bouquet garni sachet, recipe follows
1 (7-ounce) Chilean Sea bass fillet
3 ounces smoked bacon, preferably Applewood
2 sprigs sage, leaves removed
1 -ounce butter
4 sprigs parsley, leaves removed, cleaned and chopped
1 -ounce tomato concasse
2 ounces stiffly beaten whipped heavy cream
4 to 5 leaves sage, for garnish
1 -ounce thyme
1 -ounce parsley
1/4 -ounce black peppercorns
2 bay leaves
Cheesecloth
Butcher's twine

1
In a medium saucepan, sweat the onions in the olive oil, and when they are translucent, add the celery and carrots.
2
Add the lentils and toss with the vegetables.
3
Add the vegetable broth to cover and the bouquet garni.
4
Bring to a boil and then lower the heat to simmer the lentils until they are soft.
5
Preheat the oven to 400 degrees F.
6
Preheat an ovenproof saute pan large enough to hold the 7-ounce fillet, comfortably.
7
On a cutting board, shingle 4 to 5 slices of bacon.
8
Take the fillet and place it at the corner of the bacon.
9
Place the sage leaves on top of the fillet.
10
Wrap the fillet in the bacon.
11
When saute pan is hot, place the bacon wrapped fish into the center of the pan, searing the bacon.
12
After 2 minutes, turn the fish over and place the entire pan into the oven to finish cooking, about 10 minutes.
13
When the lentils are soft, drain off extra liquid and remove the bouquet garni.
14
Remove the fish from the oven and plate.
15
Fold the butter, chopped parsley, tomato concasse, and whipped cream into the lentils and spoon on top of the Chilean sea bass.
16
Garnish with the sage leaves.
17
Serve hot.
18
Place the thyme, parsley, black peppercorns, and bay leaves inside the cheesecloth.
19
Secure the herbs and spices within the cheesecloth by tying it into a satchel with the butcher's twine.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1/2 -ounce onion, finely chopped, 1 tablespoon olive oil, 1/2 -ounce celery, finely chopped, 1/2 -ounce carrot, finely chopped, and more.

Yes, Applewood Bacon Wrapped Chilean Seabass on Lentils du Puy falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Applewood Bacon Wrapped Chilean Seabass on Lentils du Puy

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions