This dish, adapted from one I created for Clean Eating magazine, has a lot going on—silky fish, nutty arugula, earthy lentils, and a vibrant salsa. Being both warming and bright, it’s perfect for spring or fall. For more about lentils, and why they and other pulses are so awesome, read this post.
Although I love it with halibut, it’d also be great with almost any flaky white-fleshed fish, like cod or sturgeon, as well as salmon or trout.
- 1 cup reduced-sodium chicken broth
- 3/4 cup French green lentils
- 1/3 cup diced red onion plus 3 tablespoons minced red onion, divided
- 3/4 teaspoon coarse kosher salt, plus more to taste
- Freshly ground pepper to taste
- 1/3 cup coarsely chopped green pimento-stuffed olives (martini olives)
- 1/3 cup chopped fresh parsley
- 4 teaspoons chopped drained capers
- 4 teaspoons red wine vinegar
- 1/4 cup olive oil, divided
- 4 halibut fillets, about 3/4-inch thick
- 4 cups loosely packed arugula
In a small saucepan over medium-high heat, combine the chicken broth, lentils, diced onion, and salt and bring to a boil. Reduce to a simmer, cover, and cook until lentils are tender, about 25 minutes. Drain if necessary and add more salt and pepper to taste. Set aside.
While lentils are cooking, in a medium bowl, combine the minced onion, olives, parsley, capers, vinegar, and 3 tablespoons of the oil. Set aside.
When the lentils are about 10 minutes from being done, sprinkle both sides of the halibut with salt and pepper. In a large skillet over medium heat, warm the remaining 1 tablespoon of oil. Add the halibut and cook until browned, 3 to 4 minutes. Turn and continue cooking until fish is cooked through, 2 to 3 minutes.
Arrange the arugula on plates or a platter and top with the lentils. Arrange the fish on top, spoon on the olive mixture, and serve.