Pan-Roasted Halibut with Toasted Breadcrumb Salad and Green Lentils

Ingredients

• 1 cup dried french green lentils, picked over and rinsed
• 2 tablespoons olive oil
• 1 1/2 teaspoons minced garlic
• 1/4 cup finely diced carrots
• 1/4 cup finely diced celery
• 1/4 cup finely diced onions
• 1 1/2 cups chicken stock
• 2 teaspoons chopped fresh flat-leaf parsley
• 1 teaspoon chopped fresh sage
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh oregano
• 3 tablespoons cold unsalted butter, cut into chunks
• Kosher salt
• freshly ground pepper
• 3 tablespoons extra virgin olive oil
• 1 cup coarse breadcrumbs (handmade is best)
• freshly ground black pepper
• 1/3 cup chopped fresh flat-leaf parsley
• 1/4 cup loosely packed fresh flat-leaf parsley
• 1 tablespoon chopped lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon minced shallots
• 2 tablespoons extra virgin olive oil
• Olive oil for pan-roasting
• Four 6oz portions of wild Alaskan Halibut