Pan Seared Halibut with a lemon crema sauce

Pan Seared Halibut on a bed of lentils with sauteed spinach and a lemon crema

This was really an easy dish.  It only took about 15 minutes not including the lentils.  I like to make a lentil soup and freeze it so that you have lentils anytime for dishes like this.  The lentils were really optional though.  The key to getting a pretty carmelization on the fish is to have the skillet really hot.  This dish made me realize why fancy restaurants give you tiny portions and charge you double.  It was that good but awfully rich.  We only ate about two thirds of it.

Ingredients:

Fresh halibut (6 oz per serving)
two lemons
zest of one lemon
1 lb baby spinach
olive oil
fresh ground pepper
sea salt or citrus salt
1 T butter
1/4 cup cream
1 shallot

Season the fillets with salt, pepper and the zest of one lemon.  Heat the skillet over medium high heat.  Add enough olive oil to just coat the bottom.  Add the filets skin side up to the skillet.  If you want to be decadent, add a pat of butter to the pan for additional flavor.  Cook the fillets for 4 to 5 minutes on medium high heat.  Flip the filets making sure that you have achieved a nice carmel color on the top side of the fish before you flip them to the skin side (they may not have skin on one side which is fine too).  Continue cooking until they are cooked through (don't over cook as they would become rubbery).  Approximately 3 to 4 minutes.  You can reduce the heat if needed as you don't need a crust on the bottom.  Meanwhile-
In a separate skillet, add the diced shallot to 2 Tablespoons of olive oil and sautee until translucent.  The shallot has such a nice flavor and adds depth to the spinach that onion or garlic can't achieve.  Add the spinach and toss with tongs just until wilted.
In a small skillet, add the remaining tablespoon of butter and melt.  Add the cream and the juice of half of the lemon.  Depending on the size,  and your taste, you may need the other half of the lemon.  Pepper to taste.  The cream sauce will thicken as it cooks.  Should take less than 5 minutes.

Serve the fish over the bed of spinach and lentils if desired.  Drizzle with the cream sauce.  Could also do over a bed of mashed potatoes or risotto.  Below is the simple lentil recipe.

Lentils:
Green or red lentils (1/2 cup)
1/4 yellow onion diced
4 minced garlic cloves
2 cups of chicken broth
1/2 T of herbs de provence

Sautee the onion and garlic in olive oil.  Add the rinsed lentils and chicken broth and herbs and cook until tender.  40 minutes.  This is the easy version when just using the lentils as a side dish.  The main dish version has tons of other ingredients.  Recipe to follow when it isn't 100 degrees outside :)