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Pan-Roasted Halibut with Herbed Lentils and Breadcrumbs

Halibut is an extremely delicious fish and rated a best choice by Seafood Watch when it is North American caught and in season. Pan-Roasted Halibut with Herbed Lentils and Breadcrumbs.

Pan-Roasted Halibut with Herbed Lentils and Breadcrumbs

Print This Recipe Total time Yield 4Source Adapted from Tom DouglasPublished

serves 4

Ingredients

  • 1 cup french green lentils, picked over & rinsed
  • 2 tablespoon olive oil
  • 1½ teaspoon minced garlic
  • ¼ cup diced carrots
  • ¼ cup diced celery
  • ¼ cup diced onions
  • 1½ cup chicken stock
  • 2 teaspoon flat-leaf parsley, chopped
  • 1 teaspoon fresh sage, chopped
  • 1 teaspoon fresh rosemary, chopped
  • 3 tablespoon unsalted butter, cut into chunks
  • 1 cup coarsley chopped fresh breadcrumbs
  • ½ cup loosely packed flat-leaf parsley leaves
  • 1 tablespoon lemon zest
  • lemon vinaigrette (see recipe section)
  • pounds halibut fillets, cut into 4 portions
  • kosher salt and fresh ground black pepper

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.