Spice-Rubbed Sea Bass and Red Lentils
Serves 4 — 5 minutes prep time / 20 minutes cook time / 25 minutes total time. Course: Dinner. Cuisine: Modern. Difficulty: Easy.
Ingredients
| 1/2 tsp | 2.5 ml | Ground coriander |
| 1/2 tsp | 2.5 ml | Dried thyme leaves |
| 1/4 tsp | 1.3 ml | Pepper |
| 1/4 tsp | 1.3 ml | Kosher salt |
| 4 | Sea bass fillets (6 oz each, at least 1 inch thick, skin removed) | |
| 2 tbsp | 30 ml | Olive oil |
| 1 | Onion, finely diced | |
| 1 | Garlic clove, minced | |
| 2 tsp | 10 ml | Ground ginger |
| 1 1/2 tsp | 7.5 ml | Ground cumin |
| 4 cups | 960 ml | Chicken or vegetable broth |
| 1 lb | 455 g | Red lentils |
| 3 tbsp | 45 ml | Lemon juice |
| 3/4 tsp | 3.8 ml | Salt |
| 1/4 tsp | 1.3 ml | Pepper |
Instructions
Reconstructed from classic proportions (source was image-only). Combine the ground coriander, dried thyme leaves, 1/4 teaspoon pepper and the kosher salt to make the spice mixture, then rub it all over the sea bass fillets. Press "Sauté" on the Instant Pot and heat the olive oil; sear the spice-rubbed fillets for 1 to 2 minutes per side, then remove and reserve. Add the onion and garlic to the pot and cook until softened, then stir in the ground ginger and ground cumin. Pour in the chicken (or vegetable) broth and add the red lentils; stir to combine. Secure the lid, cook on High pressure for about 12 minutes, then use a quick pressure release. Stir the lemon juice, salt and pepper into the lentils. Return the sea bass to the pot to warm through, then serve the fillets over the red lentils.