Holy Week it’s here!!!!
If you have run out of ideas to create interesting dishes on this vacation, here we show a very simple and healthy recipe. It’s created by the international chef and nutrition expert Anna Chiarini, with whom we are pleased to collaborate, since in her new book “The Art of Eating Healthy” she shows many recipes cooked with our extra virgin olive oils, all accompanied of high quality images.
This time, on the occasion of Holy Week, we show you a recipe for sea bass:
Sea bass (branzino) is typical for the Mediterranean and it has delicious and ﬁrm white meat, Sea bass is an excellent source of protein, selenium and essential omega-3 fatty acids.Lentils are rich in ﬁber and protein, with signiﬁcant amounts of manganese, iron, phosphorus, thiamin and vitamin B6. Green peas are a greta source of Vitamin K, thiamine, vitamin C, vitamin A, manganese, phosphorus, ﬁber and protein.
The combination of sweet, acidic and spicy ﬂavors pairs harmonically making it a great light lunch or dinner option.
Preparation Time: 40-45 min
Non Vegan / Gluten Free / For other allergens please check the ingredients
- 600 g – 21 oz Sea bass (branzino) ﬁllet
- 400 g – 14 oz Red lentils
- To taste – Ginger juice
- To taste – Chili (fresh or dried)
- 300 g – 10½ oz Green peas (fresh or frozen)
- To taste – Extra virgin olive oil: Castillo de Canena Family First Early Royal
- To taste – Lemon juice
- To taste – Salmon roe
- To taste – Squid ink
- To taste – Salt
Soak the lentils overnight. Boil them in salted water. Mix the lentils with olive oil, ginger juice and chili. Set aside. Blend together green peas, our EVOO Family First Early Royal, lemon juice and salt until obtaining a hummus consistency. Set aside.
Grill the sea bass to your liking.
Assemble the dish as on the photo or to your liking.
If you want to get all recipes, you can buy this unique recipe book that also has an impeccable picture in the following links :