Ingredients

• Braised Lentils:

• 3 tablespoons extra virgin olive oil

• 2 large garlic cloves, finely chopped

• 1 small shallot, finely chopped

• 1 cup diced carrot (1/4 inch)

• 1/2 cup chopped leek (1/4 inch)

• 1/2 cup chopped celery (1/4 inch)

• 1/2 cup diced sweet onion (1/4 inch)

• 1 cup dried French green lentils

• 3 cups chicken stock

• Kosher salt and freshly ground black pepper to taste

• Lemon Butter Sauce:

• 1/2 cup dry white wine

• 2 tablespoons unseasoned rice wine vinegar

• 1 small shallot, finely chopped

• Zest of 1/2 lemon

• 12 tablespoons cold, unsalted butter, cut into 12 pieces

• 2 tablespoons fresh lemon juice

• Kosher salt to taste

• Seared Halibut:

• 4 halibut fillets (about 6 ounces each) Available In Our Premium Subscription Box

• 2 tablespoons extra virgin olive oil

• Kosher salt and freshly ground black pepper

• Sautéed Vegetables

• 2 tablespoons butter

• 8 ounces baby bella mushrooms, trimmed and thinly slices

• 1 cup diced fresh tomato (1/2 inch)

• 3 cups fresh baby spinach

• Kosher salt and freshly ground black pepper to taste

Directions

MAKE BRAISED LENTILS

Heat 3 tablespoons olive oil in a large heavy-bottomed saucepan over medium heat. Add garlic and shallot and cook, stirring until softened, 1 to 2 minutes. Add carrot, leek, celery, and sweet onion, then season with salt and pepper and cook, stirring frequently until softened, 5 to 8 minutes. Stir in lentils and chicken stock and bring to a boil. Cover and simmer over low heat, stirring occasionally until lentils are tender, about 45 minutes. Season with salt and pepper to taste.

MAKE LEMON BUTTER SAUCE

In a small saucepan, combine wine, vinegar, shallot, and lemon zest and bring to a boil over high heat. Reduce heat to medium and simmer until liquid is reduced to 2 to 3 tablespoons, 5 to 7 minutes. Strain liquid into a small bowl and discard solids. Return liquid to saucepan, and over low heat, add 10 tablespoons of the cold butter 1 tablespoon at a time, swirling the pan and whisking constantly until emulsified (fully incorporated and creamy). Remove from the heat and whisk in remaining 2 tablespoons of cold butter. Whisk in 2 tablespoons fresh lemon juice. Keep warm over very low heat until fish is done. Do not boil.

SEAR HALIBUT

Drizzle halibut fillets with olive oil and season all over with salt and pepper. Heat 2 tablespoons olive oil in a medium nonstick skillet over medium heat. Add halibut fillets and cook until golden, about 4 minutes. Flip the fish and cook until lightly golden and halibut gently flakes, 2 to 3 minutes longer, depending on thickness.

SAUTÉ VEGETABLES

Melt 2 tablespoons butter in a medium skillet on medium-high heat. Add mushrooms and cook until softened, 3 to 5 minutes. Add tomatoes and cook until just softened, 1 to 2 minutes. Add baby spinach, cover, and cook just until wilted, 2 to 3 minutes.

SERVE

Spoon braised lentils into shallow bowls and top with seared halibut. Spoon sautéed vegetables on top and drizzle with lemon butter sauce. Enjoy!