Directions

To prepare the lentils, bring a pot of salted water to a boil. Add the lentils, reduce the heat to a simmer, and cook until tender, about 12 minutes. Drain and set aside. Heat 2 T olive oil in a saucepan set over medium-high heat, add garlic, and cook, stirring, until fragrant, about 1 minute. Add the carrots, celery and onions and cook, stirring for another 2 minutes. Add the lentils, chicken stock, and chopped herbs and bring to a boil. Add the butter, stirring until emulsified, and season with salt and pepper. Keep warm. To make the breadcrumb mixture, heat 3 T olive oil over medium high-high heat in a saute pan, then add the breadcrumbs and pan-fry until golden and crunchy. Season with salt and pepper, remove from pan and let cool. In a small bowl, combine the breadcrumbs, parsley leaves and lemon zest. Toss this with a little lemon vinaigrette right before serving. To pan-roast the halibut, heat a large saute pan over high heat the remaining 2 T olive oil until nearly smoking. Season the fish on both sides with salt and pepper. Sear until golden brown on one side, 4-5 minutes. Flip and finsih cooking 2-3 more minutes. To serve. Ladle the lentils into 4 wide, shallow bowls. Place the fish in the center of each bowl and top it with some of the dressed breadcrumb and parsley mixture.