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Roasted Halibut with lentil and sun blush tomato

INGREDIENTS (Serves 2)

For the Ragout

330g cooked puy lentils

2 tsp Dijon mustard

1 red onion peeled and chopped

100g sun blush tomatoes chopped

2 sprigs of thyme leaves only

Zest and juice 2 lemons

50ml olive oil

Salt and pepper

Small bunch of flat leaved parsley chopped

For the Halibut

2 boneless halibut fillets

2 tsp olive oil

Juice ½ lemon

2 tsp pesto to serve

DIRECTIONS

1. Put the lentils in a pan on a low heat
2. Add mustard, red onion, tomatoes, thyme, lemon zest, juice and olive oil
3. Season with salt and pepper and heat for 5-6 mins
4. Once it is warm, remove from heat, add chopped and leave to cool
5. To cook the fish, heat the olive oil in a frying pan then add halibut skin side down
6. Season on flesh side, reduce the heat and cook for 8 mins until underside is golden
7. Turn the fish, pour over the lemon juice, turn off the heat and let the residual heat finish the cooking
8. If you prefer, the fish can be grilled 4-5 mins on each side
9. When the fish is cooked you are ready to serve
10. Place a large spoonful of the ragout on to each plate, place the fish on top and add a spoonful of pesto to serve.