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Marinate the fish with the lemon juice, olive oil, salt, and pepper.
Rinse the rice and lentils. Add to a pot with the salt and water. Bring to a boil, cover, reduce to a simmer, and cook 20–22 minutes (25–30 minutes for softer rice).
Meanwhile, caramelize the onions in the oil until deeply golden, then stir them (and the oil) into the cooked rice.
Mix the panko and sesame seeds. Press the fish into the crumbs (no eggs needed) and fry about 3 minutes per side until golden. Let rest on a wire rack.
Toss together the salad and serve.