KTC Sea Bass Recipe

Sea Bass with Lentil Salad . Makes: 4


4 fillets sea bass with skin on
1tbsp KTC extra virgin olive oil
2 tbsp pistachios, shelled and roughly chopped

For the Salad
150g KTC green lentils, pre-soaked as per pack instructions
¼ cucumber, diced
150g cherry tomatoes, halved
½ red onion, thinly sliced
small bunch mint, roughly chopped
small bunch flat leaf parsley, roughly chopped

For the Dressing
4 tbsp KTC extra virgin olive oil
2 tbsp KTC lemon juice
1 tsp dijon mustard
1 tsp caster sugar
½ tsp KTC garlic paste


  1. Drain the pre-soaked lentils, tip into a large saucepan, cover with fresh cold water and bring to the boil. Reduce the heat and simmer, part covered for 15-20 minutes. The lentils should be cooked through but still keep their shape and have some bite.
  2. While the lentils are cooking prepare the dressing by whisking all the ingredients together and season to taste.
  3. Drain the cooked lentils, tip into the dressing and gently stir through, so the hot lentils absorb the flavour of the dressing. Set aside to cool.
  4. Prepare the remaining salad ingredients and once the lentils are cool toss into the salad to combine.
  5. Heat the oil in the frying pan. Score three slash marks in the skin of each of the sea bass fillets with a sharp knife. Place in the pan, skin side down and cook for 2-3 minutes before turning over and cooking the other side for 1-2 minutes.
  6. Serve the sea bass on the lentil salad sprinkled with the chopped pistachio nuts.