Sea bass with puy lentil salsa

2 sea bass fillets
1 teaspoon olive oil
1/2 lime, cut into wedges
salt and fresh black pepper

For the salsa
40g puy lentils (no need to soak), rinsed
120ml water
1 large tomato
1/4 medium red onion, peeled
1 small red chilli, halved and deseeded
2 tb fresh coriander leaves
juice 1 lime
salt and pepper

Place lentils in a small saucepan with the water and some salt. Simmer without a lid for 30mins, or until they are tender and most of the water has been absorbed.

Skin the tomato by placing it in a heatproof bowl and pouring boiling water onto it. After a minute, remove it from the water and slip off the skin (protecting your hands with a cloth if the tomato is too hot), then halve it and squeeze out the seeds. Now chop it into small pieces. Chop the onion and chill very small, add the tomato and coriander, and keep this aside, covered in clingwrap until needed.

When the lentils are cooked, empty them into a bowl and while they are still warm, toss them in the lime juice. Taste to check the seasoning and add the rest of the salsa mix. Leave aside in a cool place.

Grill fish and serve over a bed of lentils.