SEA BASS ON A BED OF BRAISED LENTILS

Lentils make a great alternative to rice or potatoes with fish. Here, they’re packed with flavour from the fennel seeds and porcini mushrooms, so I’ve paired them with delicate sea bass. Always buy sustainable, farmed or line-caught sea bass from a reputable supplier.

Serves 4

1 garlic clove, peeled and crushed 7tbsp olive oil

1 onion, peeled and finely chopped

1 celery stick, finely chopped 2tsp fennel seeds

1 bay leaf

1 sprig of fresh thyme

140ml (4½fl oz) dry white wine 250g (9oz) dried brown or green lentils (preferably Castelluccio), rinsed and drained

15g (½oz) dried porcini mushrooms

3tbsp tomato purée

1ltr (1¾pt) hot vegetable stock 4 sea bass fillets, skin on Extra-virgin olive oil, for drizzling 2tbsp chopped fresh flat-leaf parsley

Salt and freshly ground black pepper Preheat the oven to 180°C/fan 160°C/gas 4. Put the garlic in a large flameproof casserole dish. Add 3tbsp oil and place over a medium heat. As soon as the garlic starts to sizzle, add the onion, celery, fennel seeds, bay leaf and thyme and fry for 10 minutes, stirring occasionally. Increase the heat and pour in the wine. Bring to the boil and let it bubble for 3 minutes, until reduced by half. Stir in the lentils, mushrooms, tomato purée and vegetable stock. Bring to the boil then cover and transfer to the oven for 25 minutes. Remove the lid and season with salt and pepper. Return to the oven and cook for 15 minutes, uncovered.

Meanwhile, place the fish fillets on a board and pat dry with kitchen paper. Using a sharp knife, score the fish skin by making 3 diagonal cuts to the point where you can see the flesh. Season with salt and pepper. Heat 4tbsp oil in a large frying pan over a high heat. When the oil is really hot, place the fillets skin-side down in the pan and fry for 3-4 minutes, until the skin is golden and crisp. (The flesh should be opaque two-thirds of the way up the fillet.) Turn and fry for 1-2 minutes, basting the skin with oil.

Spoon the lentils onto plates and place a sea bass fillet on top. Drizzle with extra-virgin olive oil. Sprinkle the parsley over and serve.