Spiced Sablefish Fillet and Green Lentils Bowl

Baltic-inspired comfort food: tender sablefish fillet paired with potato and collard greens and green lentils, finished with fresh bay leaf and rosemary and a hit of coriander seed and asafoetida. 1. Pat the sablefish fillet dry and season with salt, coriander seed and asafoetida. 2. Heat coconut oil in a heavy pan and pan-fry the sablefish fillet until it develops a deep golden crust, about 15 minutes. 3. Add potato and collard greens to the pan and cook until just tender, stirring in fresh bay leaf and rosemary for fragrance. 4. Cook the green lentils separately according to type until tender, then combine with the pan juices. 5. Shave pepper Jack cheese over the top just before serving.