Sesame-Crusted Sea Bream with Black Lentil Salad

Ingredients

For the Fish

• 4 sea bream fillets, skin on and bones removed

• 2 tablespoons olive oil (for brushing the fish)

For the Lentil Salad

• 2 cups black lentils

• 2 roasted red bell peppers

• 2 tablespoons chopped parsley

• 1 bunch fresh basil leaves

• 2 tablespoons olive oil

• 1 tablespoon vinegar (preferably balsamic)

• Juice of 1 lemon

• ½ pint (about 250g) cherry tomatoes

• Salt and black pepper, to taste

For the Sesame Coating

• ½ cup sesame seeds

• 1 teaspoon salt

• ½ teaspoon black pepper

Instructions

1. Cook the black lentils in a pot until completely tender. Drain and set aside.

2. Cut the cherry tomatoes in half and roast them in the oven for a few minutes until slightly softened.

3. Slice the roasted peppers into thin strips.

4. In a large bowl, combine the roasted peppers, roasted cherry tomatoes, parsley, basil, olive oil, vinegar, lemon juice, salt, and pepper.

5. In a separate bowl, mix the sesame seeds, salt, and black pepper.

6. Brush each fish fillet with olive oil and coat all sides with the sesame mixture.

7. Place the fish fillets on a baking tray lined with parchment paper.

8. Preheat the oven to a high temperature, preferably using the grill and convection (turbo) settings. Bake the fish for about 5 minutes, or until cooked through and lightly golden.

9. Meanwhile, add the cooked lentils to the vegetable mixture and toss well to combine.

10. Arrange the lentil salad on a serving platter and place the sesame-crusted fish fillets on top.

11. Serve immediately for the best flavor and texture.