INGREDIENTS

130 g black lentils (Beluga lentils)
115 g brown lentils
150 g yellow and red lentils
500 ml vegetable stock
600 g Branzino (or sea bass)
3 tbsp olive oil
200 g chopped streaky bacon
6–8 sage leaves
 

For the vinaigrette:

20 cherry tomatoes
2 tbsp olive oil
1 tbsp balsamic vinegar
Salt
Pepper
2 sprigs of basil
 

For the garnish:

Dried rosemary

HOW TO MAKE IT

1. Soften the brown lentils in water overnight.
2. Cook the lentils in the stock about 30 min. before they are to be served. Add the yellow and red lentils a little later, they require only 2-3 min. cooking. Pour off the remaining liquid into a saucepan and reduce to 100 ml.
3. Preheat the grill to 350F (180C) degrees. Fillet the sea bass and remove the bones. Cut into portion-sized pieces. Sear at medium heat in a non-stick pan with 2-3 tbsp of olive oil. Begin with the skin side down, turn after 3-4 min. to the flesh side and turn off the hob. Leave the sea bass in the pan for about 3 minutes. Season with salt and pepper, remove from the pan and keep warm.
4. Use the same pan to fry the chopped bacon. When crispy, mix in the 6-8 sage leaves which have been cut into thin strips. Add the lentils and continue to fry at a medium heat. Add in the reduced lentil stock and boil. Remove the lentils from the pan and keep warm. Put the fish flesh side down in the pan for 2-3 min. and subsequently - with the skin side still up - put under the grill (preheated to 350F (180C) degrees) so that it becomes really hot.
5. To make the tomato vinaigrette, chop the cherry tomatoes into small pieces, mix with the remainder of the olive oil, balsamic vinegar, salt and pepper and the basil leaves which have been cut into strips. Arrange the lentils using a ring mould on the plates, place the sea bass on top, pour over the vinaigrette and garnish with rosemary needles - and enjoy!