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Crunchy Mustard Sea Bass with Arugula and Pink Lentil Salad


Crunchy Mustard Sea Bass with Arugula and Pink Lentil Salad Recipe

Ingredients:
  • 2 (6 to 8-ounce) sea bass fillets
  • Olive oil
  • Salt and freshly ground pepper
  • ¼ cup black mustard seeds
  • Arugula and Pink Lentil Salad (recipe follows)
  • ½ cup pink lentils, rinsed in cold water
  • 1 garlic clove
  • 1 bay leaf
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • ¼ teaspoon ground cumin
  • Salt and freshly ground pepper
  • 1 cup finely chopped red onion
  • 1 cup baby arugula
  • ¼ cup chopped Italian parsley
  • 2 tomatoes, cut into wedges
Directions:
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 677kcal (34%)
Total Fat 34g (53%)
Saturated Fat 5g (24%)
Cholesterol 70mg (23%)
Total Carbohydrate 46g
Dietary Fiber 10g
Sugars 8g
Protein 49g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



Rank

34.8077773574


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