Roasted Striped Sea Bass on a Bed of Lentils

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This recipe makes 4 servings
Recipe Nutrition Info Comments 0
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Hearty lentils make a lovely bed for the succulent sea bass. This satisfying dish provides fiber from the lentils as well as loads of iron and protein, from both the lentils and the fish.


  • 1/2 medium onion(s), yellow
  • 5 teaspoon oil, olive, extra-virgin
  • 1 stalk(s) celery
    small, cut into small dice
  • 2 clove(s) garlic
  • 1 cup(s) lentils, green
    (lentilles de Puy) or brown lentils, rinsed
  • 2 teaspoon thyme, fresh
    chopped, or 1/2 teaspoon dried thyme
  • 2 1/2 cup(s) broth, chicken, less sodium
  • 2 teaspoon vinegar, sherry
  • 4 fillet(s) fish, sea bass, fillets
    (4 ounces each), with skin
  • salt
    to taste
  • pepper, black ground
    to taste
  • 2 tablespoon parsley, fresh


    For lentils:
  • 1

    Warm 2 teaspoons of oil in large Dutch oven or heavy saucepan over medium heat. Add onion and celery; cook until softened, about 8 minutes, stirring. Add garlic, lentils, and thyme; stir 1 minute. Add broth; bring to a boil. Reduce heat to low and simmer, covered, 30 minutes, until lentils are tender. Stir in water to desired consistency, if needed. Stir in vinegar.

  • For fish:
  • 2

    Preheat oven to 450F. Using tweezers, remove any bones from fish. Pat fillets dry with paper towel; season with salt and pepper.

  • 3

    Warm 3 teaspoons of oil in large heavy ovenproof skillet over high heat until hot but not smoking. Add fillets, skin-side down. Sear for 3 minutes, until golden brown. Flip, place in oven, and roast uncovered for 8 minutes, until just cooked through.

  • 4

    Ladle lentils into shallow serving bowls. Place fillet atop lentils; garnish with parsley.

Tip: You can cook the lentils up to 2 days ahead. Refrigerate, tightly covered; gently warm before serving. Add water to thin sauce, if desired.

Nutritional Information Amount Per Serving
  • Calories329
  • Total Fat9g
  • Saturated Fat1.4g
  • Sodium662mg
  • Carbohydrates29g
  • Dietary Fiber7g
  • Protein33g
  • Cholesterol49mg
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