Halibut With Lentils And Mustard Sauce

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, chopped
• 1 medium sweet potato, peeled and cut into 1/4-inch pieces
• 2 1/2 cups low-sodium chicken broth
• 1 1/4 cups green lentils, rinsed (1/2 pound)
• Kosher salt and black pepper
• 4 6-ounce pieces halibut fillet
• 1/4 cup Dijon mustard
• 1/4 cup dry white wine
• 1 chopped fresh tarragon

1. Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 5 to 6 minutes.
2. Add the garlic and sweet potato and cook, stirring, for 1 minute. Add the broth and lentils and simmer, covered, until the lentils are tender, 20 to 25 minutes. Season with 1/2 teaspoon each salt and pepper.
3. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the fish with 1/4 teaspoon each salt and pepper. Cook until opaque throughout, 3 to 5 minutes per side.
4. In a bowl, whisk together the mustard, wine, and tarragon. Drizzle over the fish and lentils.
5. Tossed with the mustard sauce, the lentils make a delicious side dish for sausage, pork, or lamb.

olive oil, onion, garlic, sweet potato, chicken broth, green lentils, kosher salt, fillet, dijon mustard, white wine, tarragon

Taken from www.myrecipes.com/recipe/halibut-with-lentils-mustard-sauce (may not work)