Sea bass fillet with beluga lentil salad

Total time: 1hr
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 576 Kcal, 48g Protein, 57g Carbohydrates, 18g Fat


  • Crispy asparagus
  • 250 g green asparagus
  • 1 dl water
  • 50 g sugar
  • Fish
  • 600 g fillet of sea bass
  • 3 tbsp lime juice
  • oil for frying
  • 0.5 tsp salt
  • 1.5 pomegranate, halved, half of the seeds removed, set aside, juice squeezed out of the remaining half (yields approx. 100 ml)
  • Dressing
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • 0.25 tsp salt
  • Beluga lentils
  • 0.25 tsp salt
  • water, boiling
  • 250 g beluga lentils (beluga)
  • 20 g Micro Greens

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  • Crispy asparagus

    Peel thin strips from the asparagus using a peeler, place in a deep bowl. Bring the water and sugar to the boil, pour over the asparagus, leave to absorb for approx. 5 mins., drain. Spread the asparagus on a baking tray lined with baking paper. Bake for approx. 15 mins. in the centre of an oven preheated to 130°C. Remove from the oven, turn the heat up to 200°C.
  • Fish

    Remove any bones from the fish using tweezers, cut in half, drizzle with lime juice, season with salt. Heat a dash of oil in a non-stick frying pan, reduce the heat and fry the fish for approx. 1 min. on each side. Drizzle half of the pomegranate juice over the fish.
  • Dressing

    Combine the lemon juice, oil and the remainder of the pomegranate juice, season with salt.
  • Beluga lentils

    Bring the lentils to the boil and simmer over a low heat for approx. 20 mins. until soft, drain the liquid, season with salt. Mix in the dressing and pomegranate seeds, plate up. Serve the fish on top, garnish with the micro greens and crispy asparagus.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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