Crunchy Mustard Sea Bass with Arugula and Pink Lentil Salad Recipe

Name: Crunchy Mustard Sea Bass with Arugula and Pink Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (6 to 8-ounce) sea bass fillets; Olive oil; Salt and freshly ground pepper; 1/4 cup black mustard seeds; Arugula and Pink Lentil Salad (recipe follows); 1/2 cup pink lentils, rinsed in cold water; 1 garlic clove; 1 bay leaf; 3 tablespoons extra virgin olive oil; 1 tablespoon red wine vinegar; 1/4 teaspoon ground cumin; Salt and freshly ground pepper; 1 cup finely chopped red onion; 1 cup baby arugula; 1/4 cup chopped Italian parsley; 2 tomatoes, cut into wedges

Servings: persons

2 (6 to 8-ounce) sea bass fillets
Olive oil
Salt and freshly ground pepper
1/4 cup black mustard seeds
Arugula and Pink Lentil Salad (recipe follows)
1/2 cup pink lentils, rinsed in cold water
1 garlic clove
1 bay leaf
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1/4 teaspoon ground cumin
Salt and freshly ground pepper
1 cup finely chopped red onion
1 cup baby arugula
1/4 cup chopped Italian parsley
2 tomatoes, cut into wedges

1
Rub the fish with olive oil.
2
Sprinkle with salt and pepper, then lightly pat the rounded side of the fish with mustard seeds.
3
Grill over hot coals on an oiled grill, or a grill basket, seed side down first, about 7 minutes.
4
Turn and grill an additional 8 minutes, until the flesh is firm and opaque.
5
Serve with lentil salad.
6
Place the lentils in a medium pan with the garlic and bay leaf and cover with 1 1/2 cups cold water.
7
Bring to a boil, lower the heat, and simmer for 5 to 8 minutes, or until soft.
8
Do not overcook, or the lentils will be mushy.
9
Drain and remove the garlic and bay leaf Spread the lentils on a cookie sheet to cool.
10
Combine the oil, vinegar, cumin, salt, and pepper in a small cup.
11
Mix the lentils, onion, arugula, and parsley together in a bowl.
12
Toss with the dressing.
13
Garnish with tomato wedges.

215

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 2 (6 to 8-ounce) sea bass fillets, Olive oil, Salt and freshly ground pepper, 1/4 cup black mustard seeds, and more.

Yes, Crunchy Mustard Sea Bass with Arugula and Pink Lentil Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Crunchy Mustard Sea Bass with Arugula and Pink Lentil Salad

How did you like this recipe?

Frequently Asked Questions