Sea Bass with Castelluccio Lentils - Spigola con lenticchie di Castelluccio

Lentils

• 200 g lentils, type Castelluccio
  of 200 g dried green lentils (see variation)
• water, cold, for soaking

Citrus and Herb Topping

• 1 garlic clove
• 1 lemon, thin peelings of skin only
• 1 fresh red chilli, deseeded
• 15 g fresh parsley leaves
• 15 g fresh basil leaves
• 15 g fresh mint leaves
• 50 g sun-dried tomatoes in oil, drained
• 1 Tbsp pickled capers, drained
• 45 g extra virgin olive oil, plus extra for greasing
• 1 lemon, juice only
• 4 sea bass fillets, with skin

Cooking

• 1000 g water
• 1 vegetable stock cube (for 0.5 l), crumbled
  of 1 heaped tsp vegetable stock paste, homemade
• 1 Tbsp extra virgin olive oil, plus extra for drizzling
• 1 Tbsp lemon juice
• fine sea salt, to taste
• ground black pepper, to taste