Baked Cod with Mustard Cream Sauce

Ingredients

• 4 6 ounce fresh cod filets, patted dry
• 2 large golden beets, scrubbed and wrapped loosely in foil
• 2 stalks leeks, the white part thinly sliced into rings
• 1/3 C mild olive oil, divided to use in all preparations
• ½ cup black lentils, rinsed and drained
• ½ C mild vinegar like champagne or peach
• 1 T sugar
• 2 heaping t yellow mustard
• ½ C heavy cream
• ½ C chicken stock
• ¼ C white onion thinly sliced
• 1 ½ C water boiling
• Handful fresh basil leaves
• 1 t fresh thyme leaves
• Clove of garlic chopped
• Salt and pepper to taste
• 2 T butter