Rinse lentils. Bring 4 cups water to boil in medium saucepan. Add lentils; cook 10 minutes, then drain. Set aside.
Trim tough bottom stems of Chinese broccoli. Coarsely chop stems and leaves. Set aside.
Moisten fish fillets lightly with water. Coat 1 side of each fillet generously with 2 tsp. of the Dukkah Spice Blend. Heat 2 Tbsp. of the oil in large nonstick sauté pan on medium heat. Add fish, spice blend-side down, cook 3 to fi minutes per side or until golden brown and internal termperature reaches 145°F. Remove fish to serving platter. Keep warm.
Wipe skillet clean with paper towel. Heat remaining 1 Tbsp. oil in sauté pan on medium heat. Add shollots; cook and stir 3 minutes or until softened. Add Chinese broccoli, lemon peel and mint; cook and stir 3 minutes. Add in tomatoes, lentils, stock, lemon juice and salt; cook and stir 1 to 2 minutes or until most of liquid has been absorbed and Chinese broccoli is tender-crisp. Stir in 2 Tbsp. of the remaining Dukkah.
To serve, spoon lentil mixture onto each plate. Top with fish fillet. Serve with remaining 2 Tbsp. Dukkah for sprinkling.
