Fried fish fillet on lentil salad

Ingredients for 4 servings:

• 4 small fish fillets, e.g. char, whitefish, zander or trout, about 100 g per person
• 1 lemon(s)
• some salt and pepper
• 100 g lentils, green
• 1 bunch of chives
• 1 shallot(s)
• e.g. olive oil
• 5 tbsp balsamic vinegar
• 2 orange(s), unsprayed, segments and peel
• some salt and pepper
• 1 bunch of thyme

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Peel and fillet the orange. Wash the lentils thoroughly, boil in water until soft, drain, and squeeze the excess water. Peel the shallot and dice it finely. Add the olive oil to a pan and fry the thyme and shallot until the shallots are translucent. Add the lentils and fry for 5 minutes. Deglaze with balsamic vinegar and season with salt, pepper, and chives, then cover. Pat the fish dry and marinate with lemon zest, a little orange zest, and pepper. Heat 2 to 3 tablespoons of oil in a non-stick pan. Sear the fish skin-side down for 1 minute, turn, and sear for another 1 minute, then remove from the heat (do not add salt). Season the lukewarm lentils again with salt, pepper, and balsamic vinegar. Arrange them in a tower in the center of a plate or serve in a shallow glass bowl. Arrange the orange segments in a star shape around the edges and place the hot fish fillets on top of the lentil salad. Decorate with chives and an orange twist.