WINTER-READY PAN-SEARED WHITE FISH WITH GREEN LENTILS AND BACON CRUMBS

A comforting dish combining tender, subtly sweet white fish with gently spiced green lentils and crispy bacon crumbs for contrast. Perfect for a cozy winter meal with balanced textures and flavors.

🕒 Prep Time: 10 minutes

🍳 Cook Time: 45 minutes (lentils)
🍽️ Servings: 4

Ingredients

Fish:

4 white fish filets with skin (sea bass, dorado, cod, or trout work well)
Salt, freshly ground black pepper

Green Lentils:

250 g green lentils (Le Puy, Englouvia, or black lentils)
1 small onion, finely chopped
1 tbsp tomato paste
1 tsp salt
1 tbsp olive oil

Bacon Crumbs:

70 g unsmoked bacon or pancetta, cut into strips or cubes
1 green onion (or 1 tbsp finely chopped chives)
4-5 sprigs parsley, finely chopped
1 tbsp butter
2 tsp red wine vinegar

Instructions

Start by preparing the lentils, as they taste even better reheated and can be made a day ahead. Heat olive oil in a pot and sauté the chopped onion gently until softened (~5 minutes).
Add tomato paste and cook for 1-2 minutes until it caramelizes slightly on the bottom of the pot.
Rinse lentils well and add to the pot with 750 ml water. Bring to a boil, then reduce heat, cover, and simmer gently for 30-40 minutes until lentils are tender. Add salt near the end of cooking. If too much liquid remains, remove lid to reduce it. Lentils should be moist but not soupy.
While lentils cook, prepare the bacon crumbs: cook bacon over low heat until it releases fat and becomes golden and crispy. Drain excess fat, then add butter and vinegar. Remove from heat and stir in chopped green onion and parsley.
Prepare fish filets just before serving. Check for bones and remove with tweezers. Season filets on both sides with sea salt and black pepper. Cut into smaller pieces if needed to fit the pan.
Heat a non-stick pan well and lightly oil it (like for pancakes). Place fish skin-side down and cook until edges turn opaque (~2 minutes for thinner filets). Flip and cook the other side for 1 minute. Cook in batches without overcrowding the pan.
To serve: place a portion of lentils on each plate. Top with a fish filet skin-side up. Spoon ¼ of the bacon crumbs over the fish skin and drizzle some of the pan sauce over the fish and lentils. Serve immediately.

💡 Tips

Cooking lentils a day ahead intensifies flavor.
Use unsmoked bacon for a cleaner taste that complements the fish.
Ensure crispy fish skin by patting dry and cooking skin-side down first.
The vinegar in bacon crumbs adds a lovely tang balancing richness.

🎉 Perfect For

Cozy winter dinners
Balanced meals with protein, legumes, and greens
Impressive yet straightforward home cooking

📝 Final Thoughts

This winter-ready white fish with green lentils and bacon crumbs is a delicious harmony of textures and flavors — soft fish, earthy lentils, and crunchy, tangy bacon — ideal for a hearty, comforting meal.