Fish Fillet with Green Lentils and Bacon

How to prepare fish fillet with green lentils and bacon

1. Start with preparing the lentils since they are good reheated, so you can prepare them a day ahead. Heat the oil in a pot and sauté the finely chopped onion just until slightly soft (about 5 minutes). Add the tomato paste and sauté 1-2 more minutes until you see it caramelizing on the bottom of the pot. Add the lentils (well washed beforehand) and 750ml water. Bring to a boil and simmer covered, over low heat, until done (about 30-40 minutes). When you feel the lentil grains are soft you can add the salt. Towards the end, if there's too much liquid, you can remove the lid to reduce the water. When done, only a little water should remain on the lentils, and some of this will be absorbed as it cools.
   
2. Chop the bacon into strips or cubes. Put them in a warm pan over low heat and wait for them to render their fat. When golden and slightly crispy, drain most of the rendered fat. Add the butter and after it melts add the vinegar. Remove the pan from heat and add the finely chopped green onion and parsley.
3. Prepare the fish only when serving. Take each fillet and run your fingers over the flesh side. If you feel bones, extract them with tweezers. Sprinkle sea salt and black pepper on both sides. If necessary, you can cut the fillets into pieces to fit easily in the pan.
   
5. Heat a non-stick pan well and grease it with a little oil (like for pancakes). Place the fish skin side down and let it fry until you see it turning white on the edges (about 2 minutes for not very thick fillets). Flip the fillets and let them cook on the other side for 1 more minute. Fry the fillets in batches without crowding the pan.
   
6. Serving: put lentils on the plate; place a fish fillet on top with the skin facing up; cover the skin with 1/4 of the bacon from the pan; drizzle some sauce from the pan over the fish and lentils. Serve immediately.
   

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