Name: Grilled fish with lentils and chives
Prep time: 30 min
Cook time: 30 min
Yield: 4 people
Cuisine: France
Ingredients: 4 net offish (Cod, haddock, salmon, gurnard, pikeperch… You can fillet the fish yourself or ask your fishmonger to do it for you. Keep the skin on for a more appealing presentation.); 200 oz oflentils; 200 oz ofbutter; 5 fl oz ofwhite wine; chives; balsamic vinegar; 3 tbsp ofred wine; salt and pepper; sole filleting knife

main courses legumes pan-frying pisces

Updated on 10 January 2026 by

ratatouille

5 reviews 4.6 : Very good

Diet

Gluten-free Vegetarian Fish

Level

Easy

Calories

244 pour 100g

Preparation

30 minutes

Cooking

30 minutes

I discovered this unique recipe for fish fillet on a bed of lentils with chives during a cooking class.

This recipe taught us how to fillet fish, but it also won us over with its combination of flavors and textures.

The fish fillet, grilled with its skin on, is perfectly crispy and contrasts beautifully with the melt-in-your-mouth lentils flavored with butter and chives, which add freshness and lightness to the dish.

For

people

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4 net of fish Cod, haddock, salmon, gurnard, pikeperch… You can fillet the fish yourself or ask your fishmonger to do it for you. Keep the skin on for a more appealing presentation.
7 ¾ oz of lentils
7 ¾ oz of butter
1.7 fl oz of white wine
chives
balsamic vinegar
2 ¾ tbsp of red wine
salt and pepper

Utensil
sole filleting knife

Cooking lentils
- 1
  Pour the lentils into a saucepan. Cover them with three times their volume of water and bring the water to a boil (you can add a sprig of thyme if you like).
  Once the water is boiling, reduce the heat and let them simmer for 20–25 minutes.
- 2
  Meanwhile, prepare the beurre blanc: pour the white wine and a little water into a saucepan and bring to a boil. Reduce the heat and melt the butter into the liquid, taking care not to let it boil.
- 3
  Chop the chives and set the tips aside for garnish.
- 4
  Once the lentils are cooked, drain them but reserve a little of the cooking liquid for the sauce.
  The Chef's Tip
  Don't throw away the lentil cooking liquid—you can use it to make a delicious lentil broth soup !
- 5
  Season the lentils in the pot with the wine and vinegar, add salt and pepper to taste, and set aside, covered.
  You can also mash the lentils with a fork to make a purée.
- 6
  Place your plates in the oven at 60°C for at least 15 minutes so they are nice and warm when you serve them.
Cooking fish using the "one-sided" method
- 7
  Heat a little olive oil in a large skillet. Season the fillets with salt and pepper on both sides.
- 8
  Place the fillets skin-side down in the hot oil to sear them, and cook for a few minutes.
- 9
  When the fish is three-quarters cooked and the skin is crispy, flip it over and continue cooking for a few seconds.
  Remove from the heat and keep warm (cover the pan).
Final assembly—we need to hurry!
- 10
  Just before the fish is done cooking, reheat the pot of lentils over low heat.
  Pour the beurre blanc into the lentils and stir gently.
  Add the chopped chives (not the tips) and adjust the seasoning.
- 11
  On each plate, place the lentils in the center, then the fish on top, pour the sauce around it, and garnish with chive tips.
  Don’t wait too long—this dish is best enjoyed piping hot!