Pan Roasted Rockfish with Beluga Lentils, Fennel, Apple Slaw and Lemon Vinaigrette
Ingredients
For the lentils:
- 1 cup black lentils
- 1 sprig sage
- 1 stem celery
- 1 3-inch slice of carrot
- 1/4 small white onion
- 3 cups water
- 1 teaspoon salt
For the slaw dressing:
- 1/2 teaspoon fresh grated ginger
- 1/4 cup rice vinegar
- 1/2 cup light olive oil
For the slaw:
- 1 Honey Crisp apple (or Granny Smith, if you prefer)
- 1 medium fennel bulb
- 1 Tablespoon chopped scallion (about 1 scallion)
For the lemon vinaigrette:
- 1/4 cup lemon juice
- 1 Tablespoon apple cider vinegar
- 1 teaspoon minced shallot
- 1/4 cup chopped fresh tarragon
- 1/2 cup light olive oil
For the fish:
- 4 6-ounce portions rockfish
- 1 clove garlic
- 3 Tablespoons olive oil
Instructions
For the lentils:
- Bring water, salt and vegetables to a simmer. Stir in lentils, cook until just tender (about 15 minutes), strain excess water and remove the vegetables and sage.
For the slaw dressing:
- Combine ingredients and whisk.
For the slaw:
- Cut the apple into fine julienne (matchsticks).
- Peel the outside of the fennel, shave on a mandolin or cut very thinly with a sharp knife.
- Cut scallions into small rings. Soak the scallions and fennel together in ice water for 10 minutes.
- Toss with apples and dressing, season to taste.
For the lemon vinaigrette:
- Whisk to combine, season to taste.
For the fish:
- Smash the garlic on a cutting board, just to split open the clove. Rub the fish with the open garlic clove.
- Season liberally with salt and let rest 15 minutes.
- In a non-stick or well-seasoned cast iron pan large enough to hold the fish at an ample distance, add the olive oil and set over medium heat. Pat the tops of the fish dry with a paper towel and place face down in the preheated pan. Do not move the fish. Just let that crust form for about 4-5 minutes.
- Turn the fish over and continue to cook for 3 more minutes.
To serve:
- Arrange the lentils and fish on the plate. Dress with the vinaigrette and top the fish with slaw.