Golden Grilled Sea Bass & Zesty Mint Lentils

Ingredients

• 4 fillets sea bass
• 1 cup lentil
• 1 medium cucumber
• 0.5 medium red onion
• 0.5 cup sun-dried tomatoes packed in oil
• 0.25 cup parsley
• 2 tbsp fresh mint
• 3 tbsp red wine vinegar
• 0.25 cup extra virgin olive oil
• 1 tsp dijon mustard
• 2 cloves garlic
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp olive oil
• 0.5 tsp lemon extract
• salt
• black pepper

Instructions

1. 1Rinse lentils and cook in water until tender, then drain and cool slightly.
2. 2In a large bowl, combine the cooked lentils with diced cucumber, red onion, chopped sun-dried tomatoes, fresh parsley, and fresh mint.
3. 3Whisk together red wine vinegar, extra virgin olive oil, Dijon mustard, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper to create the vinaigrette. Pour over the lentil salad and toss gently to combine.
4. 4Season sea bass fillets with 1 tbsp olive oil, lemon extract, and salt and pepper to taste. Grill over medium-high heat for 3-5 minutes per side, or until cooked through and flaky.
5. 5Serve the grilled sea bass fillets immediately, placed directly on top of the hearty lentil salad.