Pan-Roasted Halibut with Herbed Lentils and Breadcrumbs
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.sippitysup.com.
Cooking tools:
- Saute pan
- Saucepan
- Pot
- Stove
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Microplane
- Wooden spoon
- Spatula
- Ladle
- Serving bowl
Ingredients
- 1 cup french green lentils, picked over & rinsed
- 2 tablespoons olive oil
- 1½ teaspoon minced garlic
- ¼ cup diced carrots
- ¼ cup diced celery
- ¼ cup diced onions
- 1½ cup chicken stock
- 2 teaspoons flat-leaf parsley, chopped
- 1 teaspoon fresh sage, chopped
- 1 teaspoon fresh rosemary, chopped
- 3 tablespoons unsalted butter, cut into chunks
- 1 cup coarsley chopped fresh breadcrumbs
- ½ cup loosely packed flat-leaf parsley leaves
- 1 tablespoon lemon zest
- lemon vinaigrette (see recipe section)
- 1½ pounds halibut fillets, cut into 4 portions
- kosher salt
- fresh ground black pepper
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