Peperonata & sea bass traybake with Puy lentils

Name: Peperonata & sea bass traybake with Puy lentils
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 4 peppers, mixed colours, deseeded and thinly sliced; 2 red onions, thinly sliced; 4 clove/s garlic, thinly sliced; 3 tbsp olive oil; 360 g pack 4 Mediterranean sea bass fillets; 25 g pack flat leaf parsley, leaves roughly chopped; 2 tbsp nonpareille capers; 2 tbsp red wine vinegar, plus a splash; 250 g pack Merchant Gourmet Tomatoey Puy & Green Lentils; 110 g bag watercress, spinach & rocket salad

In a twist on an Italian classic, this traybake offers a quick impressive meal that’s easy on the washing up.

3 out of 5 stars(1) Rate this recipe

HealthyHigh protein2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

4 peppers, mixed colours, deseeded and thinly sliced
2 red onions, thinly sliced
4 clove/s garlic, thinly sliced
3 tbsp olive oil
360g pack 4 Mediterranean sea bass fillets
½ x 25g pack flat leaf parsley, leaves roughly chopped
2 tbsp nonpareille capers
2 tbsp red wine vinegar, plus a splash
250g pack Merchant Gourmet Tomatoey Puy & Green Lentils
110g bag watercress, spinach & rocket salad

Preheat the oven to 200°C, gas mark 6. Place the peppers, onions and garlic in a large roasting tray and mix with 1 tbsp oil. Season, then roast for 15 minutes until softened.
Pat the sea bass fillets dry, then score the skin, with three slashes on each. Rub with 1 tbsp oil, season, then push some of the parsley into the incisions.
Remove the tray from the oven and mix in the capers, 2 tbsp red wine vinegar and Puy lentils. Mix everything together, then spread back into an even layer.
Lay the fish on top, skin-side up, and return to the hot oven for 10 minutes more, until the fish is opaque and flakes easily with a fork. Scatter the remaining parsley over, dress the salad with the remaining oil and vinegar, then serve immediately.

Cook’s tip

The vegetables in this dish will go nicely with any other white or oily fish. You may need to adjust cooking time depending on the thickness of the fillets.

Typical values per serving when made using specific products in recipe