Sea Bass with Chimichurri on Lentil Stew

Sea Bass with Chimichurri on Lentil Stew

Sea Bass with Chimichurri on Lentil Stew

By sugarfreelondoner.com
Serves 10

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Details
  • Servings:   10
  • Calories:   317
  • Protein:   27g
  •  
  • Fiber:   10g
  • Sugar:   7g
  • Carb Total:   33g
  •  
  • Trans Fat:   0g
  • Saturated:   2g
  • Fat Total:   7g
  •  
  • Diet:   High-Fiber, Low-Sodium
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • south american
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Ingredients
  • * 1 large aubergine, peeled and chopped
  • * 500g cooked puy lentil
  • * 2 medium onion, chopped
  • * 4 ripe vine tomato, chopped
  • * olive oil
  • * 1 tbsp tomato puree
  • * red wine vinegar
  • * 4 large sea bass fillet
  • * 50g spinach, chopped
  • * 1 garlic clove
  • * 1 fresh red chilli
  • * juice of 1/2 a lemon
  • * 2 bunch of flat leaf parsley
Instructions

Sea Bass with Chimichurri on Lentil Stew serves 10 original recipe by sugarfreelondoner.com.

View original preparation instructions

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