Pan-Roasted Halibut with Herbed Lentils and Breadcrumbs
Pan-Roasted Halibut with Herbed Lentils and Breadcrumbs might be just the main course you are searching for. One serving contains 451 calories, 18g of protein, and 19g of fat. This recipe serves 4. Head to the store and pick up coarsley breadcrumbs, kosher salt and ground pepper, butter, and a few other things to make it today. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
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.
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.