Emeril Lagasse’s new cookbook, Essential Emeril, is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Peasant Style Fish

  • Yield: 1 serving


  • 1 8-ounce halibut fillet, skinned
  • Salt and pepper
  • 3 tablespoons olive oil
  • 1/4 cup cooked lentils
  • 2 tablespoons sliced green olives
  • 1 tablespoon chopped tomatoes
  • 1 tablespoon chopped shallots
  • 1/2 tablespoon balsamic vinegar
  • 1/4 cup reduced beef stock
  • 1 tablespoon chopped parsley, for garnish


  • Season fish fillet with salt and pepper. In a medium skillet heat 1 tablespoon oil until rippling. Add fish, skinned-side up and sear for 3 minutes. Add lentils, olives, tomatoes and shallots. Using a spoon gently stir vegetables. Turn fish and cook for 2 minutes. Add vinegar and cook 30 seconds. Add stock, bring to a boil and reduce liquids by half. When fish is tender and cooked through, transfer it to a dinner plate. Add remaining olive oil, stirring quickly to work it into sauce. Taste and adjust seasonings. Pour sauce over fish and garnish with parsley.