Italian Herb-Braised Sea Bass with Creamy Lentil Purée & Roasted Broccolini

Ingredients

• 2 fillets (6 oz each) Sea bass fillets, skin-on, pat dry
• 4 tbsp Extra virgin olive oil, divided
• 0.5 cup Dry white wine, preferably Pinot Grigio
• 0.75 cup Crushed San Marzano tomatoes, canned, no added sugar
• 4 cloves Garlic cloves, minced
• 8 leaves Fresh basil, torn, plus extra for garnish
• 0.5 tsp Dried oregano
• 0.25 tsp Red pepper flakes
• 0.75 cup Red lentils (dried), rinsed
• 1.5 cups Vegetable broth, low-sodium
• 8 oz Broccolini, trimmed
• 1 whole Lemon, zest and juice
• to taste pinch Sea salt
• to taste pinch Black pepper

Instructions

1. 1

   In a small pot, heat 1 tbsp olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add rinsed lentils, vegetable broth, and a pinch of salt. Bring to a boil, then reduce to simmer for 15-18 minutes until lentils are very tender and liquid is absorbed.

2. 2

   While lentils cook, pat sea bass fillets dry and season both sides with salt, pepper, and oregano.