• 1serving

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B9, B12, C, D
MineralsZinc, Copper, Natrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 Halibut fillet - (8 oz) - skinned

  2. Salt - to taste

  3. Freshly-ground black pepper - to taste

  4. 3 tablespoons 45ml Olive oil

  5. 1/4 cup 59ml Cooked lentils

  6. 2 tablespoons 30ml Sliced green olives

  7. 1 tablespoon 15ml Chopped tomatoes

  8. 1 tablespoon 15ml Chopped shallots

  9. 1/2 tablespoon 7 1/2ml Balsamic vinegar

  10. 1/4 cup 59ml Reduced beef stock

  11. 1 tablespoon 15ml Chopped parsley - for garnish

Instructions Jump to Ingredients ↑

  1. Season fish fillet with salt and pepper. In a medium skillet heat 1 tablespoon oil until rippling. Add fish, skinned-side up and sear for 3 minutes. Add lentils, olives, tomatoes and shallots. Using a spoon gently stir vegetables. Turn fish and cook for 2 minutes. Add vinegar and cook 30 seconds. Add stock, bring to a boil and reduce liquids by half.

  2. When fish is tender and cooked through, transfer it to a dinner plate. Add remaining olive oil, stirring quickly to work it into sauce. Taste and adjust seasonings. Pour sauce over fish and garnish with parsley.

  3. This recipe yields 1 serving.


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