Sea Bream with French Style Lentils

Ingredients

• Course Main Course
• Cuisine Pescaterian
• 6 Tablespoons Olive oil, extra virgin
• 1 Shallot, finely minced
• 3 Ounces Fresh morel mushrooms, chopped, or 1/2 ounce dried
• 2 Tablespoons Balsamic Vinegar
• 1 Tablespoon Walnut oil
• Chives, freshly chopped
• Sea salt and freshly ground pepper, to taste
• 2 1/4 Pounds Red Sea Bream
• 1 1/2 Cups Timeless French Style Lentils
• 6 Cups Water
• 2 Ounces Bacon, cut into chunks
• 12 Asparagus spears, peeled and blanched, cut into short pieces
• To prepare sea bream: Cut into bite-sized portions, lightly flour and season. Heat the oil and pan-fry until brown, crisp, and cooked through.
• To prepare lentils: Add water to sauce pan and bring to boil. Add lentils, return to boil, reduce to simmer, cook for 20-25 minutes. Drain.
• Sauté the bacon to render the fat, add cooked lentils. Just before serving, add asparagus and heat through. Remove from heat and add 1/2 of the vinaigrette mixture.
• To serve: Place a portion of lentils in the center of the plate, top with the fish, and drizzle remaining vinaigrette.
• Garnish as desired.