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To make the lentils, fill a medium saucepan with water and bring to a boil over medium-high heat. Add the lentils. Simmer until tender but still hold their shape, 20 to 25 minutes. Drain.
Meanwhile in a large skillet, heat 2 tablespoons of the oil over medium-high heat. Add the onion, carrot, celery and salt and cook, stirring often, until softened, about 10 minutes. Remove from the heat and stir in the tomatoes and lentils.
To make the Dijon herb sauce, in a small bowl combine the parsley, basil, capers, mustard, vinegar, 3 tablespoons of the oil and the pepper.
Heat the oven to 375°F.
To make the fish, line a sheet pan with parchment paper. Add the fish and drizzle with the remaining 2 teaspoons oil (½ teaspoon per piece). Bake until opaque throughout and flakes easily, about 10 minutes.
Serve the fish over the lentils and top with the Dijon herb sauce.