Sea Bass With Spinach Dhal
Ingrediënten
- 1½ tablespoons olive oil
- 1 onion finely diced
- 2 garlic cloves finely chopped
- 1 green chilli deseeded and finely chopped
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 teaspoons garam masala
- 200 g red lentils
- 400 g can chopped tomatoes
- 600 ml gluten-free vegetable stock
- 4 sea bass fillets about 150 g each
- 225 g spinach
- handful of coriander leaves chopped
- salt and pepper
- 1 tablespoon toasted flaked almonds to garnish
Instructies
- Heat 1 tablespoon of the oil in a pan, add the onion and fry for 5 minutes until soft.
- Stir in the garlic and chilli and cook for a further 1 minute.
- Add the seeds and garam masala and continue to cook for 2 minutes.
- Stir in the lentils, tomatoes and stock and bring to the boil.
- Reduce the heat and simmer for 20 minutes.
- Meanwhile, heat the remaining oil in a separate large frying pan and cook the sea bass for 3–4 minutes on each side until cooked through.
- Stir the spinach and chopped coriander through the lentils until just starting to wilt, then season.
- Divide the dhal between 4 plates and top each one with a sea bass fillet.
- Serve sprinkled with toasted flaked almonds.
Notes / Tips / Wine Advice:
For grilled sea bass with garlicky spinach,
cook 4 x 150 g sea bass fillets under a preheated hot grill for 3–4 minutes on each side until cooked through. Meanwhile, place 750 g spinach in a saucepan and pour over a little boiling water, cover and cook for 1–2 minutes until the leaves start to wilt, then drain. Heat 1 tablespoon olive oil in a large frying pan and cook 3 tablespoons pine nuts and 2 chopped garlic cloves for 2–3 minutes, then stir in the wilted spinach. Divide between 4 plates and top with the sea bass fillets.Calories per serving 301
Nutritional Information
Calories: 438 kcal
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