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Sea Bass with Castelluccio Lentils - Spigola con lenticchie di Castelluccio
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Ingredients
Lentils
-
200
g lentils, type Castelluccio
or 200 g dried green lentils (see variation) - water, cold, for soaking
Citrus and Herb Topping
- 1 garlic clove
- 1 lemon, thin peelings of skin only
- 1 fresh red chilli, deseeded
- 15 g fresh parsley leaves
- 15 g fresh basil leaves
- 15 g fresh mint leaves
- 50 g sun-dried tomatoes in oil, drained
- 1 Tbsp pickled capers, drained
- 45 g extra virgin olive oil, plus extra for greasing
- 1 lemon, juice only
- 4 sea bass fillets, with skin
Cooking
- 1000 g water
-
1
vegetable stock cube (for 0.5 l), crumbled
or 1 heaped tsp vegetable stock paste, homemade - 1 Tbsp extra virgin olive oil, plus extra for drizzling
- 1 Tbsp lemon juice
- fine sea salt, to taste
- ground black pepper, to taste
- Nutrition
- per 1 portion
- Calories
- 1794 kJ / 429 kcal
- Protein
- 30.1 g
- Carbohydrates
- 24.2 g
- Fat
- 22 g
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