Halibut with Lentils and Mustard Sauce

A great way to serve fish with healthy, yummy sides.  I don't like tarragon so I substituted fresh herbs I had on hand, using rosemary and oregano.  This can also be easily scaled down to serve two, instead of four.

Source: Real Simple

• 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 tablespoon chopped fresh tarragon

Directions

1. Heat 1 tablespoon of the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, until soft, 5 to 6 minutes.
2. Add the garlic and sweet potato and cook, stirring, for 1 minute.
3. Add the broth and lentils and simmer, covered, until the lentils are tender, 20 to 25 minutes. Season with ½ teaspoon each salt and pepper.
4. Meanwhile, heat the remaining oil in a skillet over medium-high heat. Season the fish with ¼ teaspoon each salt and pepper. Cook until opaque throughout, 3 to 5 minutes per side.
5. In a bowl, whisk together the mustard, wine, and tarragon. Divide the lentil mixture and fish among plates and drizzle with the sauce.