Saturday night at my sister’s, we made a Spanish dish lentil and fish dish. Fish monger had beautiful white sea bass so I used that instead of cod. Would have preferred a bit less soupy, but it was still delicious. Sea bass was pan fried and placed over Rancho Gordo green lentils (cooked with carrots, onions, red pepper, garlic, bay leaf, parsley. I added spinach, and used a mix of sweet and hot pimenton. A wonderful chimichurri-like sauce gets spooned over the fish (garlic, salt and parsley smooshed in mortar and pestle, evoo added at the end.) I’d love that sauce with steak, too.
