Ingredients
2 Tbl olive oil
1 large onion, chopped
2 cloves garlic, chopped
1 med. sweet potato, peeled and cut into 1/4 inch pieces
2 1/2 cup low sodium chicken broth
1 1/4 cups green lentils, rinsed, kosher salta and black pepper
bunch spinach
1 cup celery, chopped
4 6-oz pieces of halibut filet
1/4 cup dijon mustard
1/4 cup dry white wine
1 Tbl chopped fresh tarragon
Preparation
Heat 1 tablespoon olive oil in large saucepan over medium heat. Add onion and cook, stirring occasionally, until softened, 5-6 minutes
Add garlic, sweet potato and cook, stirring for 1 minute. Add broth and lentils and simmer, covered, until lentils are tender (20-25 minutes), season with salt/pepper (1/2 tsp each). just before adding serving, add spinach and celery.
heat remaining oil in large skillett over med. high heat. Season fish with salt/pepper. Cook until opaque - 3-5 minutes per side
in a bowl, whisk mustard, wine and tarragon together.
Form bed of lentils/spinach. Center fish on top. Drizzle mustard mixture over fish and lentils
