Suzanne's Sea Bream and Puy Lentils with Salsa Verde - Filippo Berio

Ingredients

• 100g Puy Lentils - washed and drained
• 3 tbsp Filippo Berio Extra Virgin Olive Oil
• 1 small onion, chopped
• 1 stick celery, chopped
• 1 clove garlic, crushed
• 1 carrot, chopped
• 1 bayleaf
• Sprig Thyme
• 540mls vegetable stock (3 stock cubes)
• 1 teaspoon brined Capers
• 2 fillets Sea Bream
• 1 tbsp Filippo Berio Extra Virgin Olive Oil
• 50g plain flour
• Salt and pepper
• 1 tbsp fresh parsley, chopped
• 1 tbsp fresh basil, chopped
• 1 tbsp fresh mint, chopped
• 1 tbsp fresh chives, chopped
• 1 small shallot, finely chopped
• 1 tbsp capers, chopped
• 1 tbsp lemon Juice
• 2 tbsp Filippo Berio Extra Virgin Olive Oil