Denise says:

  • Main course salads are always welcome during the summer months when you really do not want to be spending hours over a hot stove!
  • The ingredients combine well to produce a light but satisfying meal. The sea bass can be grilled, or fried but slightly just cooked is the essence of its culinary success.
  • This can be made in advance and eaten warm or cold.
  • Preparation Time:
  • 10 minutes plus 30 minutes marinating
  • Cooking Time: 40 minutes
  • Serves: 6 people


  • 6 fillets of seabass
  • Juice and zest of 2 limes
  • 2 tablespoons extra virgin olive oil
  • 200g Puy lentils
  • 1 red chilli – deseeded and finely chopped
  • 3 courgettes sliced
  • 1 fennel – roughly chopped
  • 300g frozen peas - defrosted
  • 2 red peppers – cut in quarters and deseeded
  • Garnish: Sprigs of coriander
  •                 Wedges of lime


  1. Place the sea bass fillets in a large casserole dish. Pour over the juice and zest of the lime, olive oil and finely chopped chilli.
  2. Leave to marinate for 30 minutes.
  3. Rinse the lentils and then place them in a saucepan with enough water to cover. Simmer for 30 minutes or until soft. (This can be cooked in advance.)
  4. Cut the peppers into squares.
  5. Add 2 tablespoons of olive oil to a frying pan. Gently sauté the courgettes, red peppers and fennel so they are just cooked. Season well. Stir in the peas to warm through. Add the cooked lentils. Set aside.
  6. At the same time but in a separate ~ fry the sea bass on a high light in the marinade to ensure a crispy skin. To achieve this let the fish cook for 3 minutes without touching, then turn over for a final 2 minutes to complete cooking.
  7. To serve the stylish way: Place a generous helping of the vegetables on a warm plate. Add the sea bass fillet and garnish with some sprigs of coriander and wedges of lime.  Pour any juices left from the marinade over the sea bass.