Roasted Striped Bass With Warm Lentil Salad Recipe

Name: Roasted Striped Bass With Warm Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup small French green or brown lentils, sorted and rinsed; 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

Servings: persons

1 cup small French green or brown lentils, sorted and rinsed
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

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.
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 400u00b0 regular or convection oven until opaque but still moist-looking in the center of the thickest part (cut to test), about 6 minutes.
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.

kcal

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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.

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

You need 10 ingredients. The key ingredients include: 1 cup small French green or brown lentils, sorted and rinsed, 1/2 cup canned peeled roasted red peppers, cut into strips, 3 tablespoons sherry vinegar, 2 tablespoons chopped parsley, and more.

Yes, Roasted Striped Bass With Warm 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.

Roasted Striped Bass With Warm Lentil Salad

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