Preparation:

• Preheat oven to 400 °F / 200 °C.
• Heat oil in a large sauté pan over medium-high heat. Add onion, stir for 4-5 min, then turn the heat down to medium. Cook for 4-5 more min and add the garlic and lentils. Cook for 2 minutes, stirring.
• Add the wine. Let this cook off, for about 2 min.
• Pour in the stock and salt, then stir until combined and bring to a good simmer. Add the bay leaves, cover, and gently simmer on low heat for 25-30 min, or until lentils are tender.
• On a parchment-lined sheet tray add cherry tomatoes and toss in olive oil and salt. Roast the cherry tomatoes for 10-15 min.
• In a blender blitz tomatoes, lemon juice, yogurt, and 1 tsp salt.
• When the lentils are tender, uncover and cook off (or drain) any extra liquid. Remove the bay leaves, taste, and adjust the salt.
• Mix tomato yogurt sauce, parsley, and lentils.
• Preheat cast iron on medium-high with olive oil.
• Pat fillets with paper towels and season with salt all over.
• Wait for the oil to ripple—the fish should sear when placed in the pan.
• Cook for 2-3 min per side. After you flip the fish, add cold butter and baste 15 times. This makes the fish flakey and moist.
• Temp the fish to ensure it is 135 °F / 57 °C. Place a top of lentils, garnish with microgreens and enjoy!