Liven up your midweek meals with this low-calorie, gluten-free fish supper – ready in under half an hour
Prep:15 mins
Serves 2
2 large skin-on sea bass fillets (or other white fish – see tip)zest and juice ½ orange2 tsp clear honey2 tsp wholegrain mustard2 tbsp olive oil250g pouch ready-to-eat puy lentils100g watercresssmall bunch parsley, choppedsmall bunch dill, chopped
STEP 1Heat oven to 200C/180C fan/gas 6. Place each sea bass fillet, skin-side down, on individual squares of foil. Mix together the orange zest, honey, mustard, 1 tbsp olive oil and some seasoning, and drizzle it over the fillets. Pull the sides of the foil up and twist the edges together to make individual parcels. Place the parcels on a baking tray and bake in the oven for 10 mins until the fish is just cooked and flakes easily when pressed with a knife.STEP 2Warm the lentils following pack instructions, then mix with the orange juice, remaining oil, the watercress, herbs and seasoning. Divide the lentils between 2 plates and top each with a sea bass fillet. Drizzle over any roasting juices that are caught in the foil and serve immediately.
