Baked Sea Bass with Mussels in Smoked Pepper Sauce, Creamy Red Lentils, and Chive Oil

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Pat the sea bass fillets dry with paper towels and place them on a lightly oiled baking tray using 1 tbsp olive oil. Season with half of the salt, half of the black pepper, 1 tsp smoked paprika, and the zest of half the lemon.

2. 2

   Set a medium saucepan over medium heat. Add 1 tbsp olive oil, half of the shallot, and half of the garlic. Cook for 2 minutes until softened. Stir in the red lentils, 480 ml / 2 cups stock, and the thyme. Bring to a boil, lower the heat, and cook for 15-18 minutes, stirring occasionally, until the lentils are very tender.

3. 3

   While the lentils cook, heat a large skillet or shallow pot over medium-high heat with 1 tbsp olive oil. Add the remaining shallot and garlic, cook for 1 minute, and add the mussels. Pour in the white wine, cover, and cook for 4-5 minutes until the mussels open. Remove the mussels with a slotted spoon and discard any that stay closed.

4. 4

   Add the roasted red pepper, the remaining 240 ml / 1 cup stock, the cream, 1 tsp smoked paprika, 1 tbsp lemon juice, and a pinch of salt to the mussel pan. Simmer over medium heat for 3-4 minutes. Blend the sauce until smooth and return it to the pan. Add the mussels back to the sauce to keep warm over very low heat.

5. 5

   Bake the sea bass for 10-12 minutes at 220 °C / 425 °F, until just cooked through and flaking easily at the thickest part.

6. 6

   Finish the lentils by stirring in the butter, 1 tbsp lemon juice, and a few grinds of black pepper. Stir vigorously until creamy; if needed, loosen with 2-3 tbsp water or stock. Taste and adjust the salt.

7. 7

   For the chive oil, mix the chopped chives with 2 tbsp olive oil and a small pinch of salt in a bowl.

8. 8

   To serve, spoon a bed of creamy lentils onto each plate. Set a sea bass fillet on top, arrange the mussels and smoked pepper sauce around it, and finish with the chive oil and a little extra black pepper.