Pan-Seared Cod with Radish and Lentil Salad - Miz En Place

Ingredients

• 3 cups low-sodium no-chicken or chicken broth
• 1 cup dried black lentils, picked over and rinsed
• 3 tbsp red-wine vinegar
• 2 tsp whole-grain mustard
• 3/4 tsp salt, divided
• 1/2 tsp ground black pepper, divided
• 6 tbsp extra-virgin olive oil, divided
• 1/2 cup chopped pecans, toasted
• 1/2 cup thinly sliced radishes
• 1 medium shallot, thinly sliced
• 2 tbsp chopped fresh mint, plus more for garnish
• 2 tbsp chopped fresh parsley, plus more for garnish
• 1-1/2 pounds cod fillet, cut into 4 portions
• 1/4 cup cornstarch