Roasted Striped Bass with Warm Lentil Salad

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 408
  • Calories from fat: 13%
  • Protein: 46g
  • Fat: 5.9g
  • Saturated fat: 1.1g
  • Carbohydrate: 44g
  • Fiber: 8.2g
  • Sodium: 451mg
  • Cholesterol: 136mg


  • 1 cup small French green or brown lentils, sorted and rinsed
  • Caramelized onions
  • 1/2 cup canned peeled roasted red peppers, cut into strips
  • 3 tablespoons sherry vinegar
  • 2 tablespoons chopped parsley
  • 1/2 teaspoon ground cumin
  • About 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 4 boned, skinned striped bass or other firm-fleshed white fish fillets (about 6 oz. each)
  • Pepper
  • Lemon wedges


  1. 1. In a 4- to 5-quart pan over high heat, bring lentils and 1 quart water to a boil. Reduce heat and simmer until lentils are tender to bite, 25 to 30 minutes. Drain and return to pan. Stir in caramelized onions, peppers, vinegar, parsley, cumin, 1/2 teaspoon salt, and cayenne.
  2. 2. Meanwhile, rinse fish and pat dry. Sprinkle lightly all over with salt and pepper. Arrange pieces slightly apart in a foil-lined 12- by 15-inch baking pan. Bake in a 400° regular or convection oven until opaque but still moist-looking in the center of the thickest part (cut to test), about 6 minutes.
  3. 3. Mound lentil salad equally on four dinner plates. Using a wide spatula, top each mound with a piece of fish. Serve with lemon wedges to squeeze over fish.
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