Mix salt, sugar, spices and pepper. Rub it on the fish pieces and leave them on standby while you prepare the lentils and sauce.
Peel the onion. Peel the garlic cloves and prick one with the clove. Peel carrots and cut into large cubes. Chop the parsley (I got two large tablespoons). Rinse the lentils and put them in a saucepan, covering them generously with cold water. Add onion, garlic, carrots and bouquet garni (do not add salt!!). Bring to a boil, then simmer for 30 minutes. Peel and finely chop the shallots. Sweat the shallots in a spoonful of oil. Add the vinegar and evaporate the liquid over low heat. Drain the lentils and remove the bouquet garni and garlic. Pour into a salad bowl and add the cooked and chopped onion, the shallots in vinegar and the chopped parsley. Mix.
Emulsify mustard with vinegar, oil, salt and pepper. Add the dressing to the lentils, mix and check the seasoning. Keep warm.
Peel and finely chop the shallots. Sweat the shallots in a spoonful of oil, add the bacon matches and the powdered sugar. Let brown and caramelize. Add the vinegar, stir for a few moments over high heat and then add the chicken stock. Reduce until the sauce becomes smooth. Keep warm.
Thin out the leaves of the thyme and rosemary, and cut the bay leaf into strips. Put everything in a glass and chop finely. Add two tablespoons of oil and mix well. Rinse the fish and dry it thoroughly. Cut each piece in half. Brush with herb oil on all sides. Sear them in a spoonful of hot oil over high heat to brown them on each side, then let them cook gently for three minutes on each side.
Peel and seed the tomatoes and dice them. Add the diced tomatoes to the lentil salad. Place a bed of warm lentils on the plate. Place a piece of each fish and coat with the hot sauce. Serve immediately.