Fried Fish Fillet on Lentil Radicchio Salad

Cut the radicchio into wedges, peel and slice the orange, finely grind the cocoa beans. Cut the chives into fine rings, put the tops aside.

Boil the lentils in plenty of water until soft and drain, peel the shallots and cut them into small cubes.

In a pan with the olive oil, sauté the shallots until translucent, add the lentils and let them fry slowly for 5 minutes. Deglaze with the balsamic vinegar and season with salt, pepper and chive rings.

Pat the fish dry. Heat 2-3 tablespoons of oil in a non-stick frying pan. Heat star anise and cinnamon in it. Sear the fish on the skin side until it is almost cooked through, turn it over, sprinkle the cocoa beans on top and season with salt.

In the same pan, sauté the radicchio and orange slices.

Spread the lentils on a plate, place the fish and the oranges on top, garnish with the radicchio and the chive tips. Serve immediately.

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