Pan-Roasted Halibut with Herbed Lentils and Breadcrumbs

Ingredients

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

Equipment

• bowl
• frying pan
• sauce pan
• ladle
• pot

Directions

1. To prepare the lentils, bring a pot of salted water to a boil.
2. Add the lentils, reduce the heat to a simmer, and cook until tender, about 12 minutes.
3. Drain and set aside.
4. Heat 2 T olive oil in a saucepan set over medium-high heat, add garlic, and cook, stirring, until fragrant, about 1 minute.
5. Add the carrots, celery and onions and cook, stirring for another 2 minutes.
6. Add the lentils, chicken stock, and chopped herbs and bring to a boil.
7. 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.
8. Place the fish in the center of each bowl and top it with some of the dressed breadcrumb and parsley mixture.