ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Spice-Baked Sea Bass and Red Lentils

Photo: Kana Okada
Prep time 20 mins
Other time 10 mins
Yield Makes 4 servings

Ingredients

  • 3 tablespoons olive oil
  • 1 large yellow onion, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cumin
  • 16 ounces red or green lentils, washed and drained
  • 4 cups low-sodium chicken or vegetable broth
  • 3 tablespoons fresh lemon juice
  • 1/2 teaspoon black pepper
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon ground coriander (optional)
  • 1/2 teaspoon dried thyme
  • 4 6-ounce sea bass fillets, skin removed

Nutrition Information

  • calories 443
  • caloriesfromfat 33 %
  • fat 16 g
  • satfat 1 g
  • cholesterol 70 mg
  • sodium 791 mg
  • carbohydrate 34 g
  • fiber 1 g
  • sugars 8 g
  • protein 47 g

How to Make It

  1. Heat oven to 400° F.

    Heat 2 tablespoons of the oil in a large saucepan over medium heat. Add the onion and cook for 7 minutes or until soft. Add the garlic, ginger, and cumin and cook, stirring, for 1 minute. Add the lentils and broth and bring to a boil. Reduce heat and simmer, stirring occasionally, until the lentils are tender, about 20 minutes. Stir in the lemon juice, 1/4 teaspoon of the pepper, and 3/4 teaspoon of the salt. Remove from heat.

    Meanwhile, in a small bowl, combine the coriander (if using), thyme, and the remaining salt and pepper. Place the fish in a baking dish, drizzle with the remaining oil, and sprinkle the tops with the spice mixture. Bake until the fish is the same color throughout and flakes easily, about 10 minutes. Divide the lentils among individual plates and serve with the fish.

    Tip: If sea bass isn't available, you can substitute another firm fish, such as grouper, cod, or halibut.