Pan Roasted Halibut with Lentil Salad

Name: Pan Roasted Halibut with Lentil Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 1 cup dried lentils, sorted and rinsed; 2 cups vegetable broth; 1 cup white wine; 1 dried bay leaf; 2 sprigs thyme; ½ teaspoon kosher salt; ½ cup diced carrots (¼-inch cubes); ½ cup diced red bell pepper (¼-inch cubes); ¼ cup minced shallots; ¼ cup thinly sliced radish; ¼ cup chopped parsley; 2 tablespoons lemon juice and zest; 2 teaspoons honey; 1 clove garlic, minced; 6 tablespoons extra-virgin olive oil; 1 teaspoon minced basil; Black pepper for seasoning; 2 pounds halibut fillets (1 ½ to 2 inches thick, cut into 4 pieces); Kosher salt for seasoning; Black pepper for seasoning; 3 tablespoons olive oil or grapeseed oil

Recipe By:

jesseca

Posted:

March 5, 2025

Updated:

March 5, 2025

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Pan Roasted Halibut with Lentil Salad is a dish that provides warmth and flavor, making it perfect for any occasion. Imagine sitting down to a plate filled with flaky halibut, roasted to perfection, paired with a vibrant lentil salad that bursts with color and texture. The combination creates not just a meal but an experience, one that brings friends and family together.

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Whether you’re looking for a wholesome weeknight dinner or something to impress your guests at a dinner party, this dish has all the makings of a winner. It’s nutritious, easy to make, and packed with ingredients that sing on the plate. From the first bite of the pan-roasted halibut’s tenderness to the refreshing crunch of the lentil salad, every component contributes to a dish that’s both satisfying and delightful. So, let’s gather our ingredients and savor the joy of cooking together!

Why This Recipe Works

The magic of this recipe lies in the harmonious blend of flavors and textures. Pan-roasted halibut shines thanks to the way it sears and crisps up on the outside while staying moist and flaky inside. This technique allows the fish to retain its natural flavor, making each bite a treat.

Moreover, lentils bring not just a healthy twist but also a hearty element to the meal. They pack a punch of protein and fiber, ensuring you feel energized. The salad, with its vibrant vegetables, offers a contrast to the fish, giving you a nice balance of hearty and light.

Why You’ll Love This Pan Roasted Halibut with Lentil Salad

You’re going to fall in love with this dish for so many reasons! First, it’s the kind of recipe that’s as easy to whip up on a busy weeknight as it is to present to guests.

Nutrient-dense and visually appealing, this meal checks all the boxes for health-conscious eaters. The vivid colors from the vegetables make it a feast for your eyes as well. Plus, the flavors meld beautifully, creating a dish that’s comforting yet sophisticated.

Ingredients

To prepare this dish, here’s what you’ll need:
– 1 cup dried lentils, sorted and rinsed
– 2 cups vegetable broth
– 1 cup white wine (Terro d’oro Chenin Blanc & Viognier recommended)
– 1 dried bay leaf
– 2 sprigs thyme
– ½ teaspoon kosher salt, plus more for seasoning
– ½ cup diced carrots (¼-inch cubes)
– ½ cup diced red bell pepper (¼-inch cubes)
– ¼ cup minced shallots
– ¼ cup thinly sliced radish
– ¼ cup chopped parsley
– 2 tablespoons lemon juice and zest
– 2 teaspoons honey
– 1 clove garlic, minced
– 6 tablespoons extra-virgin olive oil
– 1 teaspoon minced basil
– Black pepper for seasoning
– 2 pounds halibut fillets (1 ½ to 2 inches thick, cut into 4 pieces)
– Kosher salt for seasoning
– Black pepper for seasoning
– 3 tablespoons olive oil or grapeseed oil

Preparing the Lentil Salad

Combine Ingredients in Pot

Start by grabbing a medium-sized pot. Place the rinsed lentils, vegetable broth, white wine, bay leaf, thyme, and ½ teaspoon of kosher salt into the pot.

Cook the Lentils

Bring everything to a boil. After it reaches a boil, reduce the heat to simmer, letting it cook until tender. This should take about 20 minutes.

Cooling and Mixing

Once the lentils are done, remove the bay leaf and thyme. Drain the lentils and allow them to cool. In a medium bowl, mix the cooled lentils with diced carrots, red bell pepper, shallots, radish, and parsley. Finish with salt and pepper to taste.

Prepare the Dressing

In a small bowl, whisk together the lemon juice, honey, and garlic. Gradually add in 6 tablespoons of olive oil while whisking until the dressing thickens. Add minced basil and adjust seasoning as needed.

Toss the Salad

Finally, mix the lentil concoction with enough dressing to coat everything evenly. Set it aside while you focus on the halibut.

Cooking the Halibut

Preheat the Oven

Move the oven rack to the center and preheat it to 425°F.

Prepare the Fish

Take the halibut out of the fridge and set it on a paper towel-lined plate for about 15 minutes, allowing it to reach room temperature. Pat it dry thoroughly with paper towels and season both sides with kosher salt and black pepper.

Sear the Halibut

Grab a large 12-inch pan and heat it over high heat. Add 3 tablespoons of oil and wait until it starts to smoke slightly. Carefully place the fish into the pan presentation-side down and gently press down. Cook for about 4-5 minutes until it’s golden brown.

Roast in the Oven

Once seared, flip the fish and immediately transfer the pan to the oven. Roast until the halibut reaches an internal temperature of 135-140°F, appearing opaque and flaking easily. This should take around 7-10 minutes, depending on thickness.

Final Touches

Remove the halibut and set it on a paper towel-lined plate to catch any excess oil. Now it’s ready to be plated alongside your delicious lentil salad!

Serving Suggestions

For a complete meal, consider pairing the dish with steamed asparagus or a fresh green salad, adding a satisfying crunch. You could also serve it with a chilled glass of the same white wine used in the recipe for a perfect match.

Tips for Success

To get that perfect crust on the halibut, ensure it’s completely dry before searing. Adjust the seasoning in the lentil salad to match your taste—everybody loves a little personal touch! Using fresh herbs will truly elevate the flavors.

Variations

If you want to switch things up, why not substitute lentils with quinoa for a gluten-free option? You can also throw in extra vegetables like cherry tomatoes or spinach to enhance the salad even further.

Storage Tips

Got leftovers? Store the halibut in an airtight container in the fridge for up to 2 days. The lentil salad can last for about 4 days but might lose some crunchiness over time.

Pairing Ideas

To complement your dish, a light, citrusy white wine works wonders. A crisp green salad drizzled with a vinegar-based dressing can also elevate your meal beautifully.

FAQs

1. Can I use frozen halibut for this recipe?
Absolutely! Just ensure it’s thawed completely and patted dry before cooking.

2. How can I make this dish spicy?
A pinch of cayenne pepper or red chili flakes in the lentil salad will add a nice kick!

3. Is it possible to prepare the lentil salad in advance?
Definitely! Feel free to make it the day before and pop it in the fridge.

4. What can I substitute for white wine?
You can replace it with additional vegetable broth or a splash of apple cider vinegar diluted with water.

5. How do I know when the halibut is done cooking?
It’s done when it flakes easily with a fork and is opaque throughout, ideally reaching an internal temperature of 135-140°F.

This Pan Roasted Halibut with Lentil Salad is more than just a meal; it’s a celebration on your plate. This dish highlights fresh ingredients that not only taste good but feel good too. By following the steps and tips, you’ll not only impress yourself but anyone you choose to share it with. Enjoy the delightful combination of flavors and the joy of cooking!

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Pan Roasted Halibut with Lentil Salad

Why This Recipe Works

Why You’ll Love This Pan Roasted Halibut with Lentil Salad

Ingredients