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Halibut with Lentils and Mustard Sauce

Photo: Miha Matei
Prep time 30 mins
Other time 10 mins
Yield Makes 4 servings

Ingredients

  • 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

Nutrition Information

  • calories 529
  • caloriesfromfat 21 %
  • protein 54 g
  • carbohydrate 47 g
  • sugars 6 g
  • fiber 11 g
  • fat 13 g
  • satfat 2 g
  • sodium 691 mg
  • cholesterol 61 mg

How to Make It

  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.

    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 1/4 teaspoon each 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.

    Tip: Tossed with the mustard sauce, the lentils make a delicious side dish for sausage, pork, or lamb.