Rinse off lentils in cold water and remove any foreign objects. Place lentils in a large pot filled with water. Add bay leaves and thyme, bring to boil and cook until lentils are tender but still firm. When cooked, drain and discard bay leaves and water.
Preheat a large pan and add olive oil. When hot, add pancetta and cook until some fat has rendered out. Add onion, carrot and celery and cook until translucent. Stir through the lentils and add enough chicken stock to give them a risotto-like consistency.
Combine the vinegar, mustard, olive oil and shallots to make a vinaigrette.
Place all salsa verde ingredients in a food processor and blend. Adjust consistency and seasoning if necessary with a little olive oil and sea salt.
Trim and wash the Dutch carrots, blanch and refresh in iced water.
Score and salt the skin side of the Toothfish.
Preheat a large frying pan. When hot, add olive oil and place Toothfish skin side down and cook on a high heat for approximately 3 minutes or until the skin is crispy. Turn, reduce the heat and cook for another 3 minutes. When the fish is almost done, remove from the pan, cover with foil and rest it for 10 minutes (if your fish is very thick, roast in the pan in an oven for 5 minutes prior to resting).
Warm lentils and add the vinaigrette.
Pan fry the carrots in butter until both the carrots and butter are a nut brown colour. Add salt.
Place a portion of lentils in each plate or bowl, followed by carrots and Toothfish on top and spoon salsa verde over the fish.