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Honey & orange roast sea bass with lentils

Liven up your midweek meals with this low-calorie, gluten-free fish supper - ready in under half an hour

  • Prep: 15 mins
    Cook: 10 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 495
  • Carbohydrates 33
  • Saturated Fat 3
  • Sugar 9
  • Protein 44
  • Fat 18
  • Fibre 12
  • Salt 1.9

Nutrition per serving

  • Calories 495
  • Carbohydrates 33
  • Saturated Fat 3
  • Sugar 9
  • Protein 44
  • Fat 18
  • Fibre 12
  • Salt 1.9

Ingredients

  • 2 large skin-on sea bass fillets (or other white fish - see tip)
  • zest and juice ½ orange
  • 2 tsp clear honey
  • 2 tsp wholegrain mustard
  • 2 tbsp olive oil
  • 250g pouch ready-to-eat puy lentils
  • 100g watercress
  • small bunch parsley, chopped
  • small bunch dill, chopped

Tip

Other white fish
If you’re looking for a cheaper midweek option, other white fish will also work well – try cod, haddock or pollack. 

Method

  1. Heat oven to 200C/180C fan/gas 6. Place each sea bass fillet, skin-side down, on individual squares of foil. Mix together the orange zest, honey, mustard, 1 tbsp olive oil and some seasoning, and drizzle it over the fillets. Pull the sides of the foil up and twist the edges together to make individual parcels. Place the parcels on a baking tray and bake in the oven for 10 mins until the fish is just cooked and flakes easily when pressed with a knife.

  2. Warm the lentils following pack instructions, then mix with the orange juice, remaining oil, the watercress, herbs and seasoning. Divide the lentils between 2 plates and top each with a sea bass fillet. Drizzle over any roasting juices that are caught in the foil and serve immediately.

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