Crunchy Mustard Sea Bass with Arugula and Pink Lentil Salad

Updated February 23, 2016


Grills and Greens

Published by Clarkson Potter

This image courtesy of Joseph DeLeo

Lentils are not only good for you; they’re delicious. Pink lentils are smaller than the brown ones and cook quickly. You can find them in health food stores and Middle Eastern and Indian markets.


Cooking Methodgrilling



Total Timeunder 1 hour

OccasionCasual Dinner Party

Recipe Coursemain course

Dietary Considerationdiabetic, egg-free, gluten-free, halal, high fiber, kosher, lactose-free, low carb, peanut free, soy free, tree nut free



Taste and Texturecrunchy, garlicky, herby, savory, sharp, spiced, tangy, tart


  • 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


Rub the fish with olive oil. Sprinkle with salt and pepper, then lightly pat the rounded side of the fish with mustard seeds. Grill over hot coals on an oiled grill, or a grill basket, seed side down first, about 7 minutes. Turn and grill an additional 8 minutes, until the flesh is firm and opaque. Serve with lentil salad.

Place the lentils in a medium pan with the garlic and bay leaf and cover with 1½ cups cold water. Bring to a boil, lower the heat, and simmer for 5 to 8 minutes, or until soft. Do not overcook, or the lentils will be mushy. Drain and remove the garlic and bay leaf Spread the lentils on a cookie sheet to cool.

Combine the oil, vinegar, cumin, salt, and pepper in a small cup.

Mix the lentils, onion, arugula, and parsley together in a bowl. Toss with the dressing. Garnish with tomato wedges.


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