YOUR SOLIN GENERATED RECIPE
Pan-Seared Sea Bass with Lemon-Herb Quinoa and Lentils
Pan-seared sea bass served over a zesty blend of quinoa and earthy lentils, finished with a bright and fragrant lemon-herb dressing.
INGREDIENTS
6 oz Sea bass fillet
0.25 cup Cooked quinoa
0.5 cup Cooked brown lentils
2 tsp Extra virgin olive oil
1 tbsp Fresh lemon juice
2 tbsp Fresh parsley
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
PREPARATION
Pat the sea bass fillet dry with a paper towel and season both sides with half of the sea salt and black pepper.
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the sea bass in the pan and sear for 4 minutes until the skin is crispy, then flip and cook for another 3 minutes until the flesh is opaque.
In a medium bowl, whisk together the remaining teaspoon of olive oil, lemon juice, minced garlic, and the remaining salt and pepper.
Toss the cooked quinoa, cooked lentils, and fresh parsley into the dressing until well combined.
Plate the warm quinoa and lentil mixture and top with the pan-seared sea bass fillet.