Ingredients

• 1 tsp turmeric powder
• 1 tsp cayenne pepper
• 1 tsp dried chilli flakes
• 1 tsp sesame seeds
• 100g/3½oz halibut
• salt and freshly ground black pepper
• 1 tsp olive oil
• 1 tsp olive oil
• 1 garlic clove
• finely chopped
• ½ red pepper
• finely chopped
• 1 banana shallot
• finely chopped
• 250g/9oz Puy lentils
• 150ml/5fl oz red wine
• 300ml/10fl oz hot chicken stock
• salt and freshly ground black pepper

Directions

• Preheat the oven to 200C/400F/Gas 6.
• To make the halibut
• place the spices
• chilli flakes and sesame seeds into a pestle and mortar and pound together.
• Season the halibut with salt and freshly ground black pepper and rub all over with the spice mixture.
• Heat the olive oil in an ovenproof frying pan over a high heat and add the halibut skin-side down to cook for one minute
• until golden. Turn the halibut over and place in the oven to roast for 7-8 minutes
• or until cooked through.
• To make the Puy lentil salad
• heat the oil in a large frying pan over a medium heat. Add the garlic
• pepper and shallot and fry until soft
• Add the lentils
• stir well and continue cooking for one minute.
• Increase the heat and add the red wine. Boil the liquid to reduce by half
• then add the stock and reduce the heat to simmer for 15 minutes
• until the lentils are cooked through. Season
• to taste
• with salt and freshly ground black pepper.
• To serve
• place a pile of the lentils into the middle of a warm plate and top with the spiced halibut.