Sea Bass with Green Lentils, Fresh Corn, and Parsley

Notes: 

Proceeds support American Red Cross's efforts on the Japan Earthquake and Tsunami.

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Recipe credit: Mayumi Nishimura of Mayumi's Kitchen (published by Kodansha International). Photo credit: Saito Akira (courtesy of Kodansha International).

Ingredients

GREEN LENTILS

  • 2 stamp-size pieces kombu
  • ¼ cup (40 g) diced onion
  • ¼ cup (30 g) diced celery
  • ¼ cup (30 g) diced carrot
  • ¼ cup (50 g) green lentils, washed and drained
  • about 1 ½ cups (360 ml) spring water
  • dried sage, to taste
  • 1 bay leaf
  • sea salt and black pepper, to taste

FRESH CORN

  • 2 ears sweet corn, as fresh as possible
  • ¹⁄³ cup (80 ml) spring water
  • dash sea salt

PARSLEY

  • ½ cup (120 ml) olive oil
  • 1 tsp minced garlic
  • 1 ½ cups (75 g) flat-leaf parsley, stems removed and leaves minced
  • ¼ tsp sea salt

SEA BASS

  • two 3-oz (90-g) sea bass fillets, skin-on
  • ¼ tsp sea salt
  • dash black pepper
  • 1 Tbsp olive oil
  • 2 lemon slices, for garnish

Directions

Prepare the GREEN LENTILS:

  1. Layer the ingredients in the bottom of a medium pan in order: kombu, onion, celery, carrot, lentils.
  2. Carefully pour in just enough water to cover.
  3. Bring to a near boil over medium heat, then reduce heat to low. 
  4. Add the sage and bay leaf and simmer for about 30 minutes, adding more water as needed. When most of the water has been absorbed and the lentils are soft, remove from heat.
  5. Take out the kombu and discard, then season the lentils with salt and pepper to taste.

Prepare the FRESH CORN:

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