Sea Bass on a bed of puy lentils & Spinach

puy lentils are great for us! they count as one of your five portions of fruit & veg a day. pulses are slow release so will keep you feeling fuller for longer, which will help you to avoid snacking. they are a good source of protein, which will keep your hair shiny, nails strong & skin glowing. this dish is so tasty, easy to make & will make your kitchen smell amazing. 

ingredients

1. 1 onion
2. 2 carrots
3. 2tbsp olive oil
4. 127g puy lentils
5. 3 sprigs of rosemary
6. 1tbsp red wine vinegar
7. 3 handfuls of spinach
8. 2 fillets of sea bass
9. salt to taste
10. pepper to taste

directions

1. remove fish from refrigerator 2 hours before cooking to bring it to room temperature.
2. dice carrots & onion. 
3. soften carrots & onions with 1 tbsp of olive oil in a pan for 3 minutes
4. pour in the red wine vinegar, lentils & rosemary, with enough water to barely cover the lentils. simmer for 35-40 minutes with the lid on. topping up the water as required.
5. salt the skin of the sea bass.
6. place the sea bass skin side down in a frying pan with 1 tbsp olive oil over a medium/high heat. cook for 4-5 minutes depending on size of fillet
7. remove rosemary from lentils.
8. add 3 handfuls of spinach to the lentils, salt & pepper to taste, put the lid back on & allow the spinach to wilt for 3 minutes.
9. flip the sea bass fillets over to finish the top side for 2 minutes.
10. its time to dish up & enjoy!!