Easy Peasy Foodie · by Eb Gargano
Sea Bass with Puy Lentils and Spinach
NUTRITION · PER SERVING20M COOK
CAL 25%·PRO 71%
CARBS 25G20% OF CAL
10G FIBER0G ADDED2G INTRINSIC13G OTHER2G TOTAL SUGAR
FAT 28G52% OF CAL
9G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Grilled sea bass served over earthy puy lentils and wilted spinach with a buttery lemon-caper sauce. Elegant and quick, it's fine enough for dinner guests but simple enough for midweek.
mainbritishfish🥄 saucepan🔥 oven♨️ grillgluten freevegetarian
View the full recipe on Easy Peasy Foodie →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 50 g lightly salted butter
- Juice and zest of 1 lemon
- 3 tablespoons capers
- 1 small handful of parsley (roughly 15g / ½oz) (chopped finely)
- 500g g pre-cooked puy lentils ((I use 2 x 250g pouches Merchant Gourmet puy lentils))
- 125 g baby spinach leaves
- 4 sea bass fillets ((See Note 1))
- 2 tablespoons olive oil
- Salt and pepper (to taste)
At a glance
PER SERVING · TIME 20M
CAL 25%·PRO 71%
CARBS 25G20% OF CAL
10G FIBER0G ADDED2G INTRINSIC13G OTHER2G TOTAL SUGAR
FAT 28G52% OF CAL
9G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 957mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 971mg
- Calcium
- 69mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 957MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.