Winter French Lentil and Butter-basted Dutch Yellowtail
French Tomato Lentils:
- 2 tbsp / 29 ml olive oil
- 1 onion, diced
- 2 cloves garlic finely chopped
- ¾ cup / 150 g dry French green lentils
- 1 cup / 0.25 L white wine
- 2 cups / 0.5 L chicken stock
- 1 tsp / 6 g salt
- 2 bay leaves
- 1 cup / 149 g cherry tomatoes
- ½ cup / 122 g full-fat yogurt
- the juice of ½ a lemon
- 2 tbsp / 7.5 g parsley finely chopped
- 1-2 tbsp / 15-29 ml olive oil
- 2 tbsp / 28 g butter
- 1 tsp / 5 g kosher salt
- 1 package of Dutch Yellowtail Fish
- Microgreens for garnish
- Preheat oven to 400 °F / 200 °C.
- Heat oil in a large sauté pan over medium-high heat. Add onion, stir for 4-5 min, then turn the heat down to medium. Cook for 4-5 more min and add the garlic and lentils. Cook for 2 minutes, stirring.
- Add the wine. Let this cook off, for about 2 min.
- Pour in the stock and salt, then stir until combined and bring to a good simmer. Add the bay leaves, cover, and gently simmer on low heat for 25-30 min, or until lentils are tender.
- On a parchment-lined sheet tray add cherry tomatoes and toss in olive oil and salt. Roast the cherry tomatoes for 10-15 min.
- In a blender blitz tomatoes, lemon juice, yogurt, and 1 tsp salt.
- When the lentils are tender, uncover and cook off (or drain) any extra liquid. Remove the bay leaves, taste, and adjust the salt.
- Mix tomato yogurt sauce, parsley, and lentils.
- Preheat cast iron on medium-high with olive oil.
- Pat fillets with paper towels and season with salt all over.
- Wait for the oil to ripple—the fish should sear when placed in the pan.
- Cook for 2-3 min per side. After you flip the fish, add cold butter and baste 15 times. This makes the fish flakey and moist.
- Temp the fish to ensure it is 135 °F / 57 °C. Place a top of lentils, garnish with microgreens and enjoy!