- 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
- 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
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.