Roasted Striped Bass with Warm Lentil Salad Recipe – Sunset Magazine

Ingredients

• 1 cup small French green or brown lentils, sorted and rinsed
• Caramelized onions
• 1/2 cup canned peeled roasted red peppers, cut into strips
• 3 tablespoons sherry vinegar
• 2 tablespoons chopped parsley
• 1/2 teaspoon ground cumin
• About 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 4 boned, skinned striped bass or other firm-fleshed white fish fillets (about 6 oz. each)
• Pepper
• Lemon wedges