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Halibut with Lentils

By sonia32 (GoodFood Community)
  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4
Pan fried halibut crusted with hazelnuts sitting on a lentil and broad bean cream.


  • 200g/7oz breadcrumbs
  • 100g/3oz hazelnuts, shelled, toasted, crushed
  • salt and freshly ground black pepper
  • 4 x 175g/6oz halibut steaks
  • 1 tbsp tarragon mustard, mixed with a little water to loosen
  • 2 tbsp olive oil
  • 1 red onion, peeled, finely chopped
  • 1 garlic clove, peeled, crushed
  • 1 red pepper, seeds removed, finely chopped
  • 1 tbsp broad beans, cooked, shells removed
  • 100ml/3fl oz white wine
  • 150g/5oz double cream
  • 250g/9oz puy lentils, cooked
  • 1 tbsp chopped fresh tarragon
  • lemon wedges, to serve


  • STEP 1
    Preheat the oven to 180C/350F/Gas 4.
  • STEP 2
    Mix the breadcrumbs and hazelnuts together in a bowl and season, to taste, with salt and freshly ground black pepper.
  • STEP 3
    Brush one side of each of the halibut fillets with the mustard mixture, then dredge in the breadcrumb mixture, shaking off any excess.
  • STEP 4
    Heat one tablespoon of the oil in an ovenproof frying pan and fry the halibut fillets, crumb-side down, for 1-2 minutes, or until crisp. Transfer to the oven to roast for 8-10 minutes, or until the fish is cooked through.
  • STEP 5
    Meanwhile heat the remaining tablespoon of oil in a frying pan and fry the onion and garlic for 2-3 minutes, or until softened. Add the peppers, broad beans and wine and continue to cook the mixture until the volume of the liquid has reduced by half.
  • STEP 6
    Stir in the cream and lentils and cook for a further 4-5 minutes, or until the sauce has thickened slightly. Stir in the tarragon
  • STEP 7
    To serve, spoon the lentils onto each of 4 serving plates and place a piece of crusted halibut on top. Garnish with the lemon wedges.

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