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Keep up with all the hard work. Remember to take advantage of the weather when you can and go for a jog or maybe a swim. Have a great weekend!

Roasted Striped Bass with Warm Lentil Salad
Serves 4

1 cup small French green or brown lentils, sorted and rinsed1/4 cup caramelized onions
1/2 cup canned roasted red peppers, cut into strips
3 tablespoons sherry vinegar
2 tablespoons chopped fresh parsley1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 boned, skinned striped bass or other firm-fleshed white fish fillets (about 6 ounces each)freshly ground black pepper, to taste
lemon wedges

1. Preheat oven to 400° F.
2. In a 4-to-5-quart pan over high heat, bring lentils and 1 quart water to a boil.Reduce heat, and simmer until lentils are tender, 25 to 30 minutes. Drain andreturn to pan. Stir in caramelized onions, red peppers, vinegar, parsley, cumin,and cayenne pepper.
3. Meanwhile rinse fish and pat dry. Sprinkle lightly all over with black pepper.Arrange pieces slightly apart in a foil-lined 12 x 15-inch baking pan. Bake untilopaque but still moist-looking in the center of the thickest part (cut to test),about 6 minutes.
4. Mound lentil salad equally on four dinner plates. Using a wide spatula, topeach mound with a piece of fish. Serve with lemon wedges.

NUTRITION PER SERVING
CALORIES 408 FAT 5.9 g PROTEIN 46 g SODIUM 151 mg FIBER 8.2 g CARBOHYDRATE 44 g