Sea Bass with Puy Lentils Salad and Soba Noodle

This dish which does looks rather French is in fact a Japanese dish from Hokkaido.
It’s not too easy to find quality yuzu juice outside Japan, so it can be substituted with lime [ingredients title=”Ingredients”]

  • 2 Sea Bass Fillets
  • 50 g Puy Lentils
  • 2 Tomatoes
  • A small Red Chilli
  • 1 Lime
  • ¼ Red Onion
  • 1 Lime
  • 200 g Soba Noodles
  • 3 Tablespoon Soy Sauce
  • 3 Tablespoon Yuzu Juice
  • ½ Teaspoon Toasted Sesame Oil


[directions title=”Directions”]

  1. Cook the Soba Noodles according to the packet instruction, then dress with soy sauce, yuzu juice and sesame oil while they are still warm, then set aside
  2. Boil the lentils until they are al dente
  3. Prepare the dressing by chopping the peeled and de-seeded tomatoes and the coriander. Using a mandolin slice the onion and how much of the chilli as you want. Combine with the juice of one lime
  4. Dress the lentils while they are still warm and set aside
  5. Cook the sea bass skin side down in a frying pan with a little bit of oil. To keep the skin as crisp as possible don’t flip the fish, but finish cooking by putting the frying pan under a hot grill


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