Coriander Crusted Seabass with Fennel and Lentil Salsa Recipe

Ingredients

• 2 tbsp coriander seeds
• Salt and pepper
• 1 fennel bulb, thinly sliced
• A handful of fresh coriander, roughly chopped
• 1 lime
• 2 tbsp olive oil
• For the salsa
• 100g brown lentils, cooked according to the instructions and cooled
• 200g cherry tomatoes, quartered
• 1 red onion, finely diced
• A handful of fresh coriander, roughly chopped
• 1 red chilli, deseeded and finely chopped
• 1 lime
• A splash of olive oil
• Salt and pepper
View Full Recipe at David Hall