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Baked Bass over Braised Lentils
As seen on TV
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**Baked Spotted Bass over Braised Lentils with Sofrito, Dates and Oregano-Cardamom Vinaigrette**
Sieger thought of fish and lentils as a classic pairing, and built earthiness through lentils glazed in a sofrito fish stock, with dates for sweetness and a green-cardamom and oregano vinaigrette for acid.
The bass was seasoned only with salt and olive oil and baked under a salamander to avoid direct contact, drying, or grill bitterness.
{Sieger}: "Cooking fish in a salamander, you don't have direct contact like a grill or pan, so you don't have to worry about bitter notes or sticking. I'm going to go straight oil, season, call it a day." Landed in the bottom on lack of a connecting element.
{James}: "I think the lentils, they're great on their own. The fish was well cooked, but I feel like we're missing that bridge that would pull it together." {Tom}: "I agree. Could use a third element of sauce to tie it all together. Amp the pepper up a little bit. That dish probably would have benefited from a harder cook." {Gail}: "They're very sweet and quite astringent." {Danielle}: "I would have loved to have way more flavour in that fish. It wasn't that the fish didn't taste good - it just didn't have a taste." {Kristen}: "A nice roast to counter that strong lentil, because the fish got completely lost." Bottom two but spared.
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