Roasted Striped Bass with Warm Lentil Salad

Ingredients

• 1 cup brown lentils green french rinsed
• 4 servings caramelized onions 
• 0.3 teaspoon cayenne pepper 
• 0.5 teaspoon ground cumin 
• 4 servings lemon wedges 
• 2 tablespoons parsley chopped
• 4 servings bell pepper 
• 0.5 cup roasted peppers red canned peeled cut into strips
• 0.5 teaspoon salt 
• 3 tablespoons sherry vinegar 
• 24 oz boned white

Equipment

• frying pan
• oven
• baking pan
• aluminum foil
• spatula

Directions

1. In a 4- to 5-quart pan over high heat, bring lentils and 1 quart water to a boil. Reduce heat and simmer until lentils are tender to bite, 25 to 30 minutes.
2. Drain and return to pan. Stir in caramelized onions, peppers, vinegar, parsley, cumin, 1/2 teaspoon salt, and cayenne.
3. Meanwhile, rinse fish and pat dry.
4. Sprinkle lightly all over with salt and pepper. Arrange pieces slightly apart in a foil-lined 12- by 15-inch baking pan.
5. Bake in a 400 regular or convection oven until opaque but still moist-looking in the center of the thickest part (cut to test), about 6 minutes.
6. Mound lentil salad equally on four dinner plates. Using a wide spatula, top each mound with a piece of fish.
7. Serve with lemon wedges to squeeze over fish.