- Heat the olive oil in a large frying pan over a low heat. Add the garlic and cook gently for 5 minutes until softened and fragrant.
- Add the spinach and cook until wilted.
- Stir in the cream, Merchant Gourmet Puy Lentils and the juice of half the lemon. Season with salt and pepper and cook gently while you prepare the fish.
- Pat the fish dry with kitchen paper and lightly score the skin.
- Heat a little olive oil in a separate frying pan over a medium-high heat. Add the fish skin-side down and cook for 2–3 minutes until crisp. Flip and cook for a further 2–3 minutes until just cooked through.
- Remove the fish from the pan and set aside.
- Add the butter to the same pan. Once melted, stir in the capers, sultanas and lemon zest. Cook for 2 minutes.
- Pour in the white wine and simmer for a further 2 minutes until slightly reduced. Stir through the parsley and a squeeze of lemon juice.
- Spoon the creamy Puy lentils onto plates and top with the seabass.
- Finish with the warm caper salsa and serve.
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