Ingredients Jump to Instructions ↓

  1. 1 8-ounce halibut fillet, skinned Salt and pepper

  2. 3 tablespoons olive oil

  3. 1/4 cup cooked lentils

  4. 2 tablespoons sliced green olives

  5. 1 tablespoon chopped tomatoes

  6. 1 tablespoon chopped shallots

  7. 1/2 tablespoon balsamic vinegar

  8. 1/4 cup reduced beef stock

  9. 1 tablespoon 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. 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.


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