2 tbsp olive oil
1 onion, peeled and finely chopped…
1 stick celery, finely chopped
375ml (3/4 pint) chicken stock, hot
1 bay leaf
110g (4oz) semi-dried tomatoes in olive oil, chopped
255g (9oz) puy lentils, rinsed
4 x 170g (6oz) sea bass fillets
170g pack baby spinach
Few sprigs flat leaf parsley
½ lemon, cut into thin wedges
1. Heat 1 tablespoon of the oil in a flameproof and ovenproof 3-litre (6-pint) casserole. Sweat the onion and celery for 5-7 minutes, then stir in the stock, bay leaf, tomatoes and lentils. Season, cover and cook on shelf 1 on CircoTherm 180C for 30 minutes.
2. Give the lentils a stir and return to the oven, uncovered. Drizzle the remaining oil over the Universal Tray and head on shelf 3 for 5 minutes. Season the fish and place skin-side down on the hot tray.
3. Stir the spinach into the lentils. Cook for 10 minutes until the fish is opaque and flakes easily, and the lentils and spinach are tender.
4. To serve, ladle the lentils on to plates and top with the fish. Garnish with the parsley and lemon wedges.
(Whilst the contents of this recipe have been developed for use in conjunction with a Neff oven, it is possible to achieve successful results when using different oven brands. Simply follow the recipes and refer to your appliance user manual, as some manufacturers may suggest using higher temperature settings).