Halibut with lentils and mustard sauce
2 Tbsp olive oil
1 large onion, chopped
2 gloves garlic, chopped
1 medium sweet potato, peeled and cubed
2 1/2 cups chicken broth
1 1/4 cup lentils, rinsed
Kosher salt and black pepper
4 6 oz pieces white fish (halibut, tilapia, etc)
1/4 cup Dijon mustard
1/4 cup dry white wine
1 Tbsp chopped fresh tarragon (or 1 tsp dried basil)
Heat 1 Tbsp of the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionaly, until softened, 5-6 minutes
Add the garlic adn sweet potato and cook, stirring, for 1 minutes. Add the broth and lentils and simmer, covered, until the lentils are tender, 20-25 minutes. Season with 1/2 tsp each salt and pepper.
Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the fish with 1/4 tsp each salt and pepper. Cook until opaque throughout, 3-5 minutes per side.
In a bowl, whisk together the mustard, wine, and tarragon. Drizzle over fish and lentils.