Fillets of sea bass on provençal lentils

Method

1. Put the lentils and bouquet garni in a pan, cover with cold water, bring to the boil and simmer for about 20 minutes. Drain well.
2. In a clean pan, heat a little olive oil and sweat the shallot, garlic and herbs. Add the tomatoes and tomato purée to the shallots and simmer gently for 3-4 minutes. Add the tomato juice and continue to cook, stirring, until the mixture is reduced to a smooth, paste-like consistency. Add the lentils, mix thoroughly and season well. (If there is still excess liquid in the pan, continue to reduce, stirring, until the mixture is almost dry.)
3. To make the sauce, put the fish stock in a clean pan and simmer until reduced by half. Add the cream and simmer to reduce by half again. Season well and keep warm.
4. Meanwhile, heat a little oil in a non-stick frying pan. Season the fish well with salt, pepper and lemon juice. Pan-fry skinside down for 3-4 minutes until golden and crispy. Turn over and cook for another 2-3 minutes.
5. Add the chives to the sauce and whisk in the butter until a foam appears. Divide the lentils between 4 warmed plates. Top with the fish and spoon the sauce around the edges. Garnish with fresh herbs and serve.