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  • 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.

Categories: Fish  Main Dish 

Author Credit: Real Simple

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