Sea bass, lentil and rice salad
Preparation time: 15 minutes
Cooking time: 25 minutes
150g (5oz) wholegrain rice
150g (50z) puy lentils
250g (9oz) cherry tomatoes
1 red onion, sliced
11/2 tbsp olive oil
1 tbsp white wine vinegar
2 tbsp chopped chives
4 sea bass fillets
1. Preheat the oven to 200oC/R6. Cook the rice in boiling water for 10 minutes, add the lentils and cook for a further 15 minutes until tender then drain and rinse.
2. Meanwhile, roast the tomatoes and onion in 1 tbsp oil for 15 minutes.
3. Whisk together the remaining oil and vinegar and stir into the rice along with the tomatoes and chives. Season to taste and cover with foil to keep warm while cooking the fish.
4. Meanwhile, place the sea bass fillets under a preheated grill for 7-8 minutes until cooked throughout and serve with the rice salad.