The holidays are full of delicious, decadent morsels. Sweets are at the ready for any impromptu guest who drops by for some holiday cheer, and rich dinners tend to be the norm. If you are looking for a reprieve, this halibut dish with lentils is the perfect antidote. It is easy enough to make on any random Tuesday night, but elegant enough to serve at a dinner party, which is what I did recently. And it was a big hit.
Just because the holidays are busy does not mean we give up on getting together around the table, it just means you need easier recipes. This dish checks all the boxes, as it is crazy easy, gluten free, and dairy free. The lentils are fantastic for any vegetarians on your guest list (simply switch the chicken broth to vegetable broth) and halibut is a universally appealing fleshy white fish to break up the monotony of chicken all the time.
Some people get intimidated by cooking fish, but simply baking it in the oven is foolproof and the tarragon sauce gives it that extra special something. This recipe is definitely going to be on repeat in my kitchen. As an added bonus, clean-up is a snap. All I used was my Le Creuset and a sheet pan.
Definitely put this dish on your list to serve for the holidays; everyone will love it and their bodies will be grateful for the protein-packed deliciousness.
Halibut with Lentils and Tarragon Mustard Sauce
Serves 4-6
Ingredients:
2 Tablespoons olive oil
1 large yellow onion, chopped
2 cloves garlic, chopped
1 medium sweet potato (I like purple sweet potatoes), peeled and cut into 1/4-inch pieces
2-¼ cups low-sodium chicken broth or bone broth
1-¼ cup green lentils, rinsed
Kosher salt and fresh black pepper for seasoning
4 6-ounce pieces skinless halibut fillet
¼ cup Dijon mustard
¼ cup dry white wine
3 Tablespoons chopped fresh tarragon, divided
Directions:
Heat olive oil in large sauce pan over medium heat. Add the onion and cook, stirring occasionally until soft, 5 to 6 minutes.
Add the garlic and sweet potato and cook, stirring, for one minute. Add the broth and lentils and simmer, covered, until the lentils are tender, 20 to 25 minutes. Season with ½ tsp each salt and pepper.
Meanwhile, preheat oven to 400°F, line a sheet pan with parchment paper and lay out the halibut filets leaving 2 inches of space between each fillet. Brush with olive oil then season with salt and pepper and using 1 tablespoon of the chopped tarragon, sprinkle on top of each fillet. When your lentils are almost done, put the halibut in the oven and take it out when it reaches an internal temperature of 130-135 degrees and let it rest for three minutes.
In a small bowl, whisk together mustard, wine and remaining 2 tablespoons of tarragon, season with salt and pepper.
Divide the lentils on the plates, lay a halibut fillet on top and drizzle with the sauce.
