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Ingredients
Scale
- 1 cup dried lentils, sorted and rinsed
- 2 cups vegetable broth
- 1 cup white wine
- 1 dried bay leaf
- 2 sprigs thyme
- ½ teaspoon kosher salt
- ½ cup diced carrots (¼-inch cubes)
- ½ cup diced red bell pepper (¼-inch cubes)
- ¼ cup minced shallots
- ¼ cup thinly sliced radish
- ¼ cup chopped parsley
- 2 tablespoons lemon juice and zest
- 2 teaspoons honey
- 1 clove garlic, minced
- 6 tablespoons extra-virgin olive oil
- 1 teaspoon minced basil
- Black pepper for seasoning
- 2 pounds halibut fillets (1 ½ to 2 inches thick, cut into 4 pieces)
- Kosher salt for seasoning
- Black pepper for seasoning
- 3 tablespoons olive oil or grapeseed oil
Instructions
- Combine lentils, broth, white wine, bay leaf, thyme, and salt in a pot.
- Bring to a boil, then simmer until lentils are tender (about 20 minutes).
- Cool lentils, then mix with carrots, bell pepper, shallots, radish, and parsley.
- Prepare dressing with lemon juice, honey, garlic, and olive oil, then mix with lentils.
- Preheat oven to 425°F.
- Season halibut with salt and pepper, then sear in a hot pan until golden.
- Flip and transfer to oven, cooking until halibut flakes easily (7-10 minutes).
- Serve halibut with lentil salad.
Notes
Ensure halibut is dry before searing for a perfect crust.
Adjust lentil salad seasoning to personal taste.
Fresh herbs enhance the dish’s flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Pan Roasting
- Cuisine: Fusion
Nutrition
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 3
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 12
- Protein: 35
- Cholesterol: 75