Mediterranean Sea Bream Fillets with Herb Crust, Tomato Lentils, and Warm Olive Vinaigrette

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Rinse the dry brown lentils under cold water and set aside.

2. 2

   2. Heat 2 tablespoons of olive oil in a pot over medium heat. Sauté the yellow onion and fennel for 6 minutes until tender. Add 2 chopped garlic cloves, the ground cumin, and 1/2 teaspoon dried oregano, and cook for 30 seconds more.

3. 3

   3. Pour in the dry white wine and let it reduce for 1 minute. Add the crushed tomatoes, vegetable broth, lentils, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a boil, lower the heat, and simmer partially covered for 25 to 30 minutes, until the lentils are tender and saucy.

4. 4

   4. While the lentils cook, combine the breadcrumbs, 2 very finely chopped garlic cloves, half of the fresh parsley, the fresh mint, lemon zest, 1 tablespoon olive oil, 1/2 teaspoon dried oregano, and a pinch of salt and black pepper in a bowl.

5. 5

   5. Pat the sea bream fillets dry with paper towels. Place them on a lined or lightly oiled baking tray, add 1 tablespoon olive oil, season with salt and black pepper, and press the breadcrumb-herb mixture onto the top of each fillet.

6. 6

   6. Bake the sea bream fillets at 220 °C / 425 °F for 10 to 12 minutes, until the fish is cooked through and the crust is golden.

7. 7

   7. In a small skillet, warm 1 tablespoon olive oil over low heat. Add the chopped green olives and capers, cook for 1 minute, and remove from the heat. Stir in the lemon juice and the remaining fresh parsley to make a warm vinaigrette.

8. 8

   8. Taste the lentils and adjust with more salt and black pepper if needed. Spoon the tomato lentils into shallow bowls, place the sea bream fillets on top, and finish with the warm olive and caper vinaigrette.

9. 9

   9. Serve immediately, making sure each portion includes lentils, herb crust, and some of the lemon vinaigrette.