Halibut with Lentils and Mustard Sauce

Real Simple

Ingredients:

2 Tbsp EVOO
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 3/4 cups green lentils, rinsed (1/2 pound)
Kosher salt and black pepper
4 6-ounce pieces of halibut filet
1/4 cup Dijon mustard
1/4 cup dry white wine
1 Tbsp chopped fresh tarragon

Preparation:

Heat 1 Tbsp of the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, 5 to 6 minutes. 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. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium-high heat. Season the fish with salt and pepper. Cook until opaque throughout, 3 to 5 minutes per side. In a bowl, whisk together the mustard, wine and tarragon. Drizzle over the fish and lentils.