Halibut fillet with lentil vegetables

Ingredients for 4 servings:

• 1 fish fillet(s) (halibut) without skin, appropriately large
• 250 g lentils (lentils or other types of lentils)
• ½ liter beef broth or chicken broth
• ¼ liter white wine, strong, dry
• 1 bell pepper(s), cleaned, diced
• 10 tomatoes, small, cocktail size, quartered
• 1 tsp tomato paste
• 1 medium-sized onion(s), finely chopped
• 1 spring onion(s), cut into thin rings
• 3 dashes fish sauce
• 1 dashes oyster sauce
• salt and pepper
• some chopped parsley for garnishing
• some nutmeg from the whole nut
• some sugar
• some oil (rapeseed oil)
• some butter
• 20 g bacon, streaky, cut into tiny cubes
• some cayenne pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Variations with other types of lentils or fish are possible

Fry the diced bacon in a little rapeseed oil until crispy, then remove. Fill the pan with rapeseed oil and a little butter, then fry the finely chopped onions until soft. Add the lentils and deglaze with the wine. Add the tomato paste and stock and simmer until the lentils are tender (add more stock or water if necessary). For unsoaked lentils, cook for about an hour. Then add the vegetables and let them cook. Season with salt early on so that the lentils also develop flavor. It’s a myth that they won’t become soft if they’re salted! Meanwhile, divide the fish fillet into portions, season with salt and pepper, and gently fry in a pan with a mixture of rapeseed oil and butter. Season the lentils with the spices, arrange on plates, and arrange the fish portions on top. Sprinkle with finely chopped parsley. I deliberately omitted vinegar from the lentils, but if you prefer a more acidic flavor, you can of course add vinegar. Ciabatta bread goes well with this.