Prepare the lentils according to directions (I used the green lentils). Season with a little olive oil, salt and pepper and set aside.

For fresh bread crumbs, preheat oven to 275 F. Slice french bread in one inch slices and place on cookie sheet. Bake in oven for about 10 minutes, flip and bake for another 6 minutes or so – just until dry, but not browned. Place pieces in food processor to create a coarse crumble.

To toast bread crumbs, increase oven heat to 350 F. Evenly coat bread crumbs with about a teaspoon of olive oil. I coated a mixing bowl with the oil, added the crumbs, and then mixed with my hands. Spread crumbs evenly on baking sheet and toast for about 10 minutes until golden brown.

For breadcrumb salsa, in small bowl, add a couple teaspoons of olive oil, the capers, parsley, anchovy paste, shallots and thyme, lemon, vinegar, salt and pepper. Stir and set aside.

For the halibut, rinse and pat dry fish. Season with salt and pepper and heat pan to medium with a little olive oil. Gently brown on both sides until cooked through. It only takes a few minutes on each side.

When ready to serve, mix the bread crumbs with the parsley and caper mixture. Spoon lentils on a plate, add the fish and then top with the salsa.