Try this delicious recipe courtesy of Tilda.


  • 150g Tilda Wholegrain Basmati rice

  • 150g puy lentils

  • 250g cherry tomatoes

  • 1 red onion, sliced (160g)

  • 1.5 tbsp olive oil

  • 1 tbsp white wine vinegar

  • 2 tbsp chopped chives

  • 4 sea bass fillets (500g)


  • 1.

    Preheat the oven to 200oC, gas mark 6.

  • 2.

    Cook the rice in boiling water for 10 minutes, add the lentils and cook for a further 15 minutes until tender, drain and rinse.

  • 3.

    Meanwhile, roast the tomatoes and onion in 1 tbsp oil for 15 minutes.

  • 4.

    Whisk together the remaining oil and white wine vinegar and stir into the rice along with the tomatoes and chives. Season to taste and cover with foil to keep warm while cooking the fish.

  • 5.

    Place the sea bass fillets under a preheated grill for 7 - 8 minutes until cooked and serve with the rice salad.

Nutritional information

Nutritional analysis per serving (8 servings)

  • Energy 230kj
  • Fat Total 4g
  • Saturated Fat 0g
  • Protein 18g
  • Carbohydrate 29g
  • Sugar 2g
  • Sodium 47mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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For more delicous recipes, visit Tilda Recipes

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