In a medium stock pot, bring 3 cups chicken stock to a boil over high heat. Add ½ cup(s) USA brown lentils and ½ cup(s) USA purple or French style lentil. Stir to combine. Lower heat to simmer and cook for 25-30 minutes

Heat large sauté pan over medium heat. Cut bacon into cubes and sauté until crisp. Remove cooked bacon to a small bowl. Leave 1 tablespoon bacon fat in pan. Pour remaining bacon fat into a heat proof bowl and reserve for later use.

Add chopped onion and garlic to hot pan, and cook until onions are soft and translucent, about 4 to 6 minutes. Remove to separate bowl and set aside

Cut fresh corn from cob, add 1 teaspoon bacon fat to pan, sauté corn over medium high heat for 3 minutes or until corn is caramelized. Remove corn to separate bowl. Set aside.

Add 1 teaspoon bacon drippings to pan and sauté parsnips in the same manner. Add red bell peppers to parsnips and cook until just fork tender.

Add ¼ cup(s) chicken stock to pan and stir to lift brown bits from the bottom of the pan

Return onion and garlic mix back to the bacon pan, and add 1 cup(s) chicken stock. Stir to combine. Add 2 tbs chopped dill to pan, and stir to combine Lentil Succotash.

Cook for 12 minutes over medium heat. Add more stock if mixture becomes too thick. Simmer over low heat until ready to serve.

Pick over mushroom to remove dirt and debris. If mushrooms are especially dirty, place in a colander and rinse with cool water. Drain for 5 minutes and transfer to paper towel to dry.

Heat 1 cup olive oil in large skillet over medium high heat. Add dried mushroom to pan and fry until golden brown. Remove to paper towel to drain excess oil and sprinkle with sea salt

Opah or other firm flesh fish filets

Heat 2 tablespoons bacon fat in a small sauté pan over medium high heat.

Rinse filets under cold tap water, dry with paper towel. Fish should be approximately 2 inches thick.

Cut fish into 6-4 oz portions. Sprinkle the dry filets with salt and pepper on both sides. Sear the filets in hot bacon fat for 2-3 minutes per side. Remove cooked fish to a plate. Melt 3 tbs butter in the pan. Add the juice from one Meyer lemon, 2 tbs chicken stock, stir to combine. Add 1 teaspoon lemon zest. Reserve pan sauce for garnish

Blend remaining room temperature butter with 1 teaspoon fresh chopped dill, 1 teaspoon Meyer lemon zest, and 1 teaspoon fresh squeezed Meyer lemon juice. Mix well, set aside

Transfer the succotash to plates. Place fish on top and spoon some Meyer lemon pan sauce over the fish. Add a small dollop of Dill Butter to each fish filet. Divide Crispy-Salted mushrooms between plates. Garnish with sprigs of dill and fresh herb flowers.