Roasted Striped Bass With Warm Lentil Salad

By Sunset
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1 cup small French green or brown lentils, sorted and rinsed

Caramelized onions

1/2 cup canned peeled roasted red peppers, cut into strips

3 tablespoons sherry vinegar

2 tablespoons chopped parsley

1/2 teaspoon ground cumin

About 1/2 teaspoon salt

1/4 teaspoon cayenne pepper

4 boned, skinned striped bass or other firm-fleshed white fish fillets (about 6 oz. each)


Lemon wedges

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