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1
In a medium saucepan, sweat the onions in the olive oil, and when they are translucent, add the celery and carrots.
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2
Add the lentils and toss with the vegetables.
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3
Add the vegetable broth to cover and the bouquet garni.
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4
Bring to a boil and then lower the heat to simmer the lentils until they are soft.
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5
Preheat the oven to 400 degrees F.
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6
Preheat an ovenproof saute pan large enough to hold the 7-ounce fillet, comfortably.
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7
On a cutting board, shingle 4 to 5 slices of bacon.
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8
Take the fillet and place it at the corner of the bacon.
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9
Place the sage leaves on top of the fillet.
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10
Wrap the fillet in the bacon.
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11
When saute pan is hot, place the bacon wrapped fish into the center of the pan, searing the bacon.
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12
After 2 minutes, turn the fish over and place the entire pan into the oven to finish cooking, about 10 minutes.
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13
When the lentils are soft, drain off extra liquid and remove the bouquet garni.
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14
Remove the fish from the oven and plate.
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15
Fold the butter, chopped parsley, tomato concasse, and whipped cream into the lentils and spoon on top of the Chilean sea bass.
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16
Garnish with the sage leaves.
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17
Serve hot.
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18
Place the thyme, parsley, black peppercorns, and bay leaves inside the cheesecloth.
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19
Secure the herbs and spices within the cheesecloth by tying it into a satchel with the butcher's twine.
