Sea Bass with Castelluccio Lentils - Spigola con lenticchie di Castelluccio - Cookidoo® – la platafo

Ingredients

• 200 g lentils
• water
• 1 garlic clove
• 1 lemon
• 1 fresh red chilli
• 15 g fresh parsley leaves
• 15 g fresh basil leaves
• 15 g fresh mint leaves
• 50 g sun-dried tomatoes in oil
• 1 Tbsp pickled capers
• 45 g extra virgin olive oil
• 4 sea bass fillets
• 1000 g water
• 1 vegetable stock cube (for 0.5 l)
• 1 Tbsp extra virgin olive oil
• 1 Tbsp lemon juice
• fine sea salt
• ground black pepper