Pan-fried Red Roman on Puy lentils

Ingredients

• 1 shallot
• ½ carrot, peeled
• ½ stick celery
• 1 whole clove garlic, whole
• Sprig of thyme (optional)
• 1 cup dried Puy lentils
• 3 cups water
• 2 tbsp NOMU Extra Virgin Olive Oil
• 2 shallots, very finely diced
• A few grinds of NOMU Sea Salt
• ½ carrot, peeled and very finely diced
• ½ stick celery, very finely diced
• 1 clove garlic, finely chopped
• 1 tsp NOMU Vegetable STOCK dissolved in ½ cup hot water
• 2 tbsp butter
• Enough swiss chard for 4, tough stalks removed and leaves roughly shredded
• 4 fillets fresh Red Roman
• NOMU Sea Salt
• 1 tsp NOMU Seafood Rub or Fish & Seafood Grinder
• Juice of ½ lemon