Applewood Bacon Wrapped Chilean Seabass on Lentils Du Puy

Jun 08, 2023June 8, 20230 5
Applewood Bacon Wrapped Chilean Seabass on Lentils Du Puy
in Seafood

Prep

10 min

Cook

40 min

Ready In

50 min

Level

Difficult

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

1/2 ounce onion , finely chopped
1 tablespoon olive oil
1/2 ounce celery , finely chopped
1/2 ounce carrot , finely chopped
5 ounces French lentils ( ideally Puy lentils )
vegetable broth , to cover
1 bouquet garni ( recipe follows )
7 ounces sea bass fillets
3 ounces smoked bacon , preferably Applewood
2 sprigs sage , leaves removed
1 ounce butter
1 ounce thyme
1 ounce parsley
1/4 ounce black peppercorns
2 bay leaves
4 sprigs parsley , leaves removed , cleaned and chopped
1 ounce tomatoes , concasse
2 ounces heavy cream , stiffly beaten whipped
4 -5 leaves sage , for garnish

Nutrision Information

Servings Per Recipe
2
Calories
650
Sugar
4g
Fat
36g
This dish is an elegant way to enjoy Chilean seabass, wrapped in a smoky, savory bacon and served on a bed of hearty lentils du Puy. The lentils add a nutty flavor and extra texture and fiber to the dish, while the bacon and seabass combine to create a rich, satisfying flavor profile. The herb butter sauce provides added nutrition and flavor, making this dish a fully satisfying and luxurious meal for any special occasion.

Instructions

1.In a heavy bottomed saucepan, sauté the onions in olive oil until translucent.
2.Add the celery and carrot and sauté for another few minutes.
3.Add the lentils to the pot and pour enough vegetable broth into it to cover the lentils.
4.Tie the bouquet garni together and add it to the pot.
5.Cook for about 25-30 minutes until the lentils are tender.
6.Remove the bouquet garni from the pot and drain any excess liquid.
7.Preheat oven to 375 degrees Fahrenheit.
8.Season the seabass fillets with salt and pepper.
9.Cut the bacon lengthwise to create thin strips, then wrap the strips around the fillets.
10.In a large oven-proof skillet, heat up a little bit of oil and cook the fillets on both sides.
11.Place the skillet in the oven and cook for 5-6 more minutes until the bacon is crispy.
12.In a small saucepan, melt the butter over medium heat.
13.Add the sage, thyme, parsley, black peppercorns, and bay leaves and let cook for a few minutes.
14.Strain the mixture and set aside.
15.Heat up the lentils and add the tomato concasse and 4 sprigs of chopped parsley.
16.Whisk the heavy cream until stiff peaks form.
17.Plate the lentils and top with the seabass fillets.
18.Drizzle the herb butter over the fish and top with whipped cream and sage leaves for garnish.

PROS

This dish is a delicious and luxurious way to enjoy seafood.

The lentils add extra protein and fiber, while the bacon wrap adds extra flavor.

The herbs in the butter sauce provide added nutrients and health benefits.

CONS

Sea bass can be a pricey fish, making this dish more of a special occasion meal than an everyday meal.

The bacon wrap adds extra calories and fat to the dish.

HEALTH & BENEFITS

Chilean seabass is a good source of omega-3 fatty acids, which can help reduce inflammation and promote heart health.
The lentils in this dish add extra fiber and protein, which can promote satiety and digestive health.
The herbs in the herb butter sauce can provide added vitamins and minerals, as well as antioxidants to fight inflammation.

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