Chef Emma Bilazarian

A traditional French stew made with Dutch Yellowtail to help you thrive in the winter.

Ingredients:

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 

Butter-basted Fish

• 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 

Preparation:

• 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!