<http://schema.org/recipeInstructions>
" Bring lentils and 6 cups water to a boil in a medium saucepan; gently boil 15 minutes, or until lentils are just tender and still hold their shape. Drain; combine in a bowl with bell pepper, red onion, 2 tablespoons of the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cover and keep warm. Sprinkle fillets with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper; rub lime zest over the flesh of fish. Heat a large nonstick skillet over medium-high heat for 2 minutes. Swirl in the remaining 1 tablespoon oil, then place fillets, skin side down, in skillet. Cook 3 to 4 minutes, until skin is crisp. Turn fish over, lower heat to medium-low, and cook 3 minutes longer, until bass is almost cooked through (the fish will begin to flake and separate a little, and the center will still be slightly translucent). Remove fillets to a plate. Add lime juice to skillet over high heat and bring to a boil. When juice is reduced by half, remove skillet from heat and swirl in butter and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, until emulsified. Line plates with fris\u00E9e, if using. Top with lentil salad and fillets; spoon lime butter over each plate."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.redbookmag.com/food-recipes/recipes/a29327/striped-bass-lime-butter-lentils-rbk/>