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
• 1/2 cup dry white wine, preferably pinot grigio
• 3/4 cup crushed san marzano tomatoes, canned, no added sugar
• 4 cloves garlic cloves, minced
• 8 leaves fresh basil, torn, plus extra for garnish
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• 3/4 cup red lentils (dried), rinsed
• 1 1/2 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.