- 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.