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Sea bass, lentils, spinach and salsa verde

Name: Sea bass, lentils, spinach and salsa verde recipe
Yield: 4
Ingredients: 30.00 ml vegetable oil; 4 x 180g sea bass fillets, skin on; 1 lemon, quartered; 125ml olive oil; 1 onion, finely chopped; 1 leek, green part removed, well washed, finely chopped; 3 garlic cloves, finely sliced, chopped or grated; 250g French-style lentils, rinsed; 30.00 ml red wine vinegar; 280g spinach, larger leaves if possible; 250.00 ml firmly packed flat-leaf parsley leaves; 125.00 ml firmly packed basil leaves; 125.00 ml firmly packed mint leaves; 1 small garlic clove, grated; 1 1/2 tsp capers, drained; 1 1/2 tsp Dijon mustard; Finely grated zest and juice of 1/2 lemon; 60ml olive oil

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by Thomas Straker

CHEF

Jul 02, 2025

"Sea bass is up there as one of the greatest fish: the soft delicate texture with crispy skin is so delicious. This dish packs in the flavour and has superb balance, with lots of fresh herbs, lentils and wilted spinach. It’s a great weeknight dinner and I’d bet it’s likely to become a regular in your repertoire." - Thomas Straker

This is an edited extract from Food You Want to Eat by Thomas Straker, published by Bloomsbury, AUD$49.99, available now.

1 1/2 tbs vegetable oil
4 x 180g sea bass fillets, skin on
1 lemon, quartered

Lentils

1/2 cup (125ml) extra virgin olive oil
1 onion, finely chopped
1 leek, green part removed, well washed, finely chopped
3 garlic cloves, finely sliced, chopped or grated
250g French-style lentils, rinsed
1 1/2 tbs red wine vinegar
280g spinach, larger leaves if possible

Salsa verde

1 cup firmly packed flat-leaf parsley leaves
1/2 cup firmly packed basil leaves
1/2 cup firmly packed mint leaves
1 small garlic clove, grated
1 1/2 tsp capers, drained
1 1/2 tsp Dijon mustard
Finely grated zest and juice of 1/2 lemon
1/4 cup (60ml) extra virgin olive oil

Method

1.

For the lentils, put 1 1/2 tbs of the olive oil in a medium saucepan and set over medium heat. Add the onion and leek, then cook gently for 10 minutes, or until softened but not coloured. Add 2 of the chopped or grated garlic cloves and cook for a further 2 minutes. Add the lentils, then pour in enough water to just cover (about 3 cups/750ml). Bring to a gentle simmer and cook for 20-25 minutes, adding a little more water if necessary. Remove from the heat and leave to sit for 5 minutes, then drain off and discard the excess liquid. Season with 1/4 cup (60ml) olive oil, the vinegar and salt flakes to taste.
2.

Meanwhile, for the salsa, pulse the herbs, garlic and capers in a food processor until roughly chopped. Add the mustard, lemon zest and juice, olive oil and pinch of salt flakes and pulse again until combined but still slightly coarse in texture.
3.

Now for the fish. Put the vegetable oil in a large frypan (or 2 if your pans are smaller) and set over medium heat. Make sure the skin of the fish fillets is completely dry, then sprinkle with fine salt. Add the fillets, skin-side down, to the pan, applying a little pressure with your fingertips to stop the skin from curling. Cook for 5 minutes, then turn off the heat and flip the fish over to cook in the residual heat of the pan for a final minute. Set aside to rest.
4.

In the meantime, gently reheat the lentils over medium heat.
5.

For the spinach, set a large frypan over medium heat and add the last 1 1/2 tbs olive oil. Add the remaining garlic clove and cook gently for about 30 seconds, or until softened. Add spinach to the pan with a pinch of salt flakes and increase the heat: you want to cook it quickly to retain its freshness. Cook for 1-2 minutes, until wilted, then check the seasoning and add more salt flakes, if necessary.
6.

Spoon the lentils and spinach onto warmed plates and top each with a fish fillet, skin-side up. Finish with some salsa verde and a lemon wedge for squeezing.