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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Chilean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 400 degrees F. | 2. In a medium saucepan, sweat the onions in the olive oil, and when they are translucent, add the celery and carrots. | 3. Add the lentils and toss with the vegetables. | 4. Prepare the bouquet garni: Place the thyme, parsley, black peppercorns, and bay leaves inside the cheesecloth. Secure the herbs and spices within the cheesecloth by tying it into a satchel with the butcher's twine. | 5. Add the vegetable broth to cover and the bouquet garni. Bring to a boil and then lower the heat to simmer the lentils until they are soft. | 6. Preheat an ovenproof saute pan large enough to hold the 7-ounce fillet, comfortably. | 7. On a cutting board, shingle 4 to 5 slices of bacon. Take the fillet and place it at the corner of the bacon. Place the sage leaves on top of the fillet. Wrap the fillet in the bacon. | 8. When saute pan is hot, place the bacon wrapped fish into the center of the pan, searing the bacon. After 2 minutes, turn the fish over and place the entire pan into the oven to finish cooking, about 10 minutes. | 9. When the lentils are soft, drain off extra liquid and remove the bouquet garni. | 10. Remove the fish from the oven and plate. | 11. Fold the butter, chopped parsley, tomato concasse, and whipped cream into the lentils and spoon on top of the Chilean sea bass. Garnish with the sage leaves. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1/2	ounce	chopped	5.6699	1.3239	0.1559	0.0142
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
celery	1/2	ounce	chopped	2.2680000000000002	0.42100000000000004	0.0978	0.0241
carrot	1/2	ounce	chopped	5.8116	1.3579	0.1318	0.034
french lentil	5	ounces		74.995	13.4425	4.1035	1.4999
vegetable broth				-	-	-	-
bouquet garni	1			176.5167	0.0	39.27	0.9917
sea bass fillet	7	ounces		176.5167	0.0	39.27	0.9917
bacon	3	ounces	smoked	763.3	0.0	0.0595	84.575
sage	2	sprigs		-	-	-	-
butter	1	ounce		161.595	7.4249	5.0491	13.607999999999999
thyme	1	ounce		28.633000000000003	6.9315	1.5762	0.4763
parsley	1	ounce		5.472	0.9622	0.4514	0.1201
black peppercorn	1/4	ounce		176.5167	0.0	39.27	0.9917
bay leaf	2			-	-	-	-
parsley	4		chopped	5.472	0.9622	0.4514	0.1201
tomato	1	ounce		5.1029	1.1028	0.2495	0.0567
heavy cream	2	ounces	beaten	192.7765	1.5536	1.6103	20.457
sage	4 -5			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.