roasted sea bass with quick aioli

Submitted by: Jonny Racicot
this is the best



1 tbsp (15 mL) olive oil
1 onion, chopped
1 clove garlic, chopped
1 1/2 cups (375 mL) green lentils
1 bay leaf
Pinch thyme
Freshly ground pepper
5 1/2 cups (1.375 L) chicken stock or water
4 oz (125 g) bacon, diced
Four 6 oz (175 g) sea bass fillets
Salt and freshly ground pepper

1/2 cup (125 mL) dried breadcrumbs
3 tbsp (45 mL) chopped parsley
1 clove garlic, chopped
2 tbsp (25 mL) olive oil

2 tbsp (25 mL) chopped parsley

1. Heat olive oil in pot on medium heat. Add onions and garlic and sauté for 3 minutes, or until beginning to soften. Stir in lentils. Add bay leaf, thyme, and pepper. Pour over 5 cups (1.25 L) of stock. Bring to a boil, cover and simmer until lentils are cooked, about 30 to 40 minutes. Season well.
2. Preheat oven to 350°F (180°C).

3. Place lentil mixture in roasting pan with extra 1/2 cup (125 mL) chicken stock or water, if needed. Sprinkle half of the diced bacon on top of lentils. Top with sea bass fillets. Season with salt and pepper. Combine topping and spread over fish. Scatter over remaining bacon.
4. Bake for 25 to 30 minutes or until white juices begin to rise to the top.
5. Place sea bass on serving platter and spoon lentils on either side. Sprinkle with parsley and serve with instant aioli.

Serves 6 to 8

Instant Aioli
3/4 cup (175 mL) mayonnaise
1/4 cup (50 mL) yogourt
2 tbsp (25 mL) lemon juice
2 cloves garlic, finely chopped
2 tbsp (25 mL) extra virgin olive oil

1. Whisk together all ingredients in a bowl. Serve with sea bass.


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