Say the Right Stuff

A vital part of changing your attitude is changing your self-talk — your internal monologue, the chattering conversation you have with yourself all day long, whether you are aware of it or not. It's this kind of useless negativity that can hold you back, keeping you from being the best that you can be. And now is the time to turn it around once and for all.

Roasted Striped Bass with Warm Lentil Salad
Serves 4


1 cup small French green or brown lentils, sorted and rinsed
1/4 cup caramelized onions
1/2 cup canned roasted red peppers, cut into strips
3 tablespoons sherry vinegar
2 tablespoons chopped fresh parsley
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
4    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 and
return 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 until
opaque 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, top
each 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