Sea Bass with Lentils, Tomatoes and Asparagus

Sea Bass with Lentils, Tomatoes and Asparagus
I realized recently that although I eat meat and fish, very few of my recipes feature these ingredients. For one thing, I don’t eat it often. Secondly, when I do eat it, I eat it fairly simply. A little olive oil, salt, pepper, fresh herbs and lemon juice is all I need to brighten up a fresh piece of fish or good quality meats. I don’t like to mask the natural flavours of the protein, rather I look to enhance it. With that said, I have made a goal to start experimenting with different crusts, sauces and sides to spice up my simple protein recipes. I think its important as a cook to constantly challenge your skills and taste buds to open your world to a whole new flavour experience.

I know that many of my followers are vegetarian and vegan. I have been very open with my views on eating animal products. Eating organic grass fed beef and free range chicken works for me physically and mentally. However if this does NOT work for you, then that’s OK too. At the end of the day, the most important thing is to do what works for your mind and body. As always, all meat recipes can be swapped with your favourite vegetarian protein such as tofu, tempeh, beans etc..If your someone who does eat meat and isn’t sure where to find grass fed or free range meats take a look online! Many local farms are offering delivery services to surrounding areas for those of you looking for quality meats. You can even go to the farms and see their process so you feel 100% comfortable and satisfied with the product you receive.

Now for the recipe… This sea bass recipe can be swapped with any of your favourite white fish. It is so quick and easy to put together and leaves you feeling light yet satisfied! This recipe is for 1 serving. Just multiply the ingredients by the number of people your serving! Hope you love it.
Sea Bass with Lentils, Tomatoes and Asparagus

Ingredients:

• 1/4 cup sweet onion, sliced
• the tops of 5 asparagus spears
• 1/2 cup cherry tomatoes, sliced lengthwise
• 1/2 cup cooked green lentils
• 1/2 cup kale, thinly chopped
• 1 tsp fresh dill
• 1 tsp freshly squeezed lemon juice,
• 1 tsp lemon zest
• 2 tbsp extra virgin olive oil, divided
• 4 sprigs fresh thyme
• 6 ounce piece of sea bass or fish of choice
• salt and pepper

Directions:

1. Preheat oven to 450 F.

2. In a medium skillet, heat half of the olive oil on medium heat. Add your onions, asparagus and cherry tomatoes. Allow to cook for 7-10 minutes until the asparagus is cooked through and the tomatoes begin to burst.

3. On a small baking tray, coat your fish in remaining olive oil and season with salt and pepper. Place on top of thyme. Cook for 10-12 minutes or until opaque.

4. Add cooked lentils and kale to the onion mixture. Allow to cook for 2-3 minutes then add fresh dill, lemon juice and zest. Put the heat to a simmer.

5. Once the fish has finished cooking. Place lentil mixture on the bottom of a plate or shallow bowl. Place fish directly on top (without the thyme) and sprinkle with more fresh lemon juice, zest, dill and thyme if desired. Bon appetit!
Sea Bass with Lentils, Tomatoes and Asparagus

Greek Style Beans

Greek Lima Beans
I LOVE Greek food. If you leave out that delicious fried cheese and fried zucchini, Greek cuisine can actually be quite clean. The food is cooked in greek olive oils, tomato based sauces and lots of fresh herbs. My favourite part about going to Greek restaurants is those Gigantes Plaki beans. Those massive beans cooked in a dill tomato sauce is the perfect accompaniment to fish/chicken/beef and is actually delicious on top of veggies.

It was time I finally recreated this recipe in my own home- and I’m so happy I did. I have been eating these protein packed beans alongside all my meals these days. They are super satisfying and they add lots of flavour to generally boring dishes. Having trouble getting those raw veggies in? Throw some beans on them!

Photo 2015-04-09, 4 41 30 PMPhoto 2015-04-09, 4 43 13 PMPhoto 2015-04-09, 4 43 54 PMGreek Lima BeansGreek Lima Beans

Ingredients:

• 4 1/2 cups (about 3 cans) well rinsed gigante beans (canellini or butter beans work well too!)
• 1 yellow onion (finely diced)
• 3 cloves garlic (finely chopped)
• 1/4 cup greek olive oil (other olive oil will be fine!)
• 5 medium tomatoes (1 can of san marzano tomatoes will work too)
• 3 tbsp tomato paste
• 1 cup chopped dill (divided)
• 2 tbsp water
• salt and pepper to taste
• hot sauce or chilli flakes (optional)

If using fresh beans…

Start by soaking the gigantes beans overnight in water. Rinse well.Then place the gigantes in a large pan or pot with cold water, enough to cover them, add a pinch of sea salt and bring to a boil. Turn the heat down and simmer for 45 minutes, until tender but not too soft. Drain and set aside.

Directions:

1. Preheat oven to 350 F.
2. Pulse tomatoes in a food processor until chunky. Don’t over process.
3. Heat olive oil in a sauce pan or deep oven proof skillet. Sauté onion with a pinch of salt until translucent and soft. Add garlic and saute for another minute.
4. Add your crushed tomatoes to the garlic and onion. Add tomato paste and season with salt and pepper. Allow to cook for 10-15 minutes.
5.Taste your sauce, make sure its to your liking then add your beans. Add 1/2 cup fresh dill. Toss until beans are well coated and transfer to a roasting pan if your skillet/pan is not ovenproof.
6. If you find your sauce is too thick, add 2 tbsp of water and stir. Place beans in the oven and bake for 45-50 minutes. Allow to cool slightly then add your remaining dill + hot sauce or chilli flakes if you desire!

Serving options:

• with a fried egg + avocado
• raw or steamed broccoli + spinach
• over spaghetti squash
• with meat/fish
• over veggie rice/quinoa

Photo 2015-04-09, 5 04 14 PM