Rockfish and lentils

Seared Rockfish Black Lentils and Spring Greens Ingredients: Fish Lentils Arugula Mint Parsley Kale raabs Lime (For best results, read recipe fully before beginning.)

1) Prepare the ingredients: - Trim and discard the tough bottom inch or so of the kale raabs. Roughly chop the remaining stem and leaves.

- Roughly chop the arugula leaves.

- Pick the mint and parsley leaves from the stems and roughly chop.

- Halve the lime.

- Season the fish with salt and lay on a paper towel lined plate, at room temperature.

2) Cook the lentils: - In a medium pot, combine lentils and enough water to generously cover them. Bring to the boil on high, then reduce heat to medium and simmer until tender but not soft, about 20 minutes. Drain thoroughly, then transfer to a large mixing bowl and season with salt, pepper, and olive oil.

3) Dress the lentils: - To the cooked lentils add the chopped arugula, mint, parsley, and the juice of the 2 lime halves.

4) Cook the fish and plate your dish: - Heat 2 teaspoons olive oil in a large saute pan on medium-high. Add fish, dry side down, and cook for 3 minutes, or until golden brown, and opaque at edges. Carefully flip and cook for 2 minutes more. Transfer to a plate and return pan to heat.

- Add 2 teaspoons olive oil and chopped kale raabs. Cook, undisturbed, until well-browned, 1 to 2 minutes. Season with salt and pepper and flip/stir/toss to re-distribute greens in pan. Cook for 30 seconds more. Add to lentils and toss to combine.

- Taste lentils and adjust for seasoning. Divide between 2 dishes, then top with the seared fish. Enjoy!