Crunchy Mustard Sea Bass with Arugula and Pink Lentil Salad

Ingredients

• 2 (6 to 8-ounce) sea bass fillets
• Olive oil
• Salt and freshly ground pepper
• ¼ cup black mustard seeds
• Arugula and Pink Lentil Salad (recipe follows)
• ½ cup pink lentils, rinsed in cold water
• 1 garlic clove
• 1 bay leaf
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar
• ¼ teaspoon ground cumin
• Salt and freshly ground pepper
• 1 cup finely chopped red onion
• 1 cup baby arugula
• ¼ cup chopped Italian parsley
• 2 tomatoes, cut into wedges

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