Ingredients
4 – 2 oz. Halibut Fillets
13 oz. bag frozen Spring Peas
1 ½ cup Chicken Stock
½ cup diced Onion or 1 sliced Shallot
4 Tbsp. Butter
2 Carrots
1 cup chopped Purple Broccoli
2 tsp. Olive Oil
Salt
Pepper
❃❃Serves 4❃❃
Preparation
Preheat oven to 450, line a baking sheet with foil and spray with non-stick cooking spray.
Dice onion or slice shallot, cut carrots and cut cauliflower.
Salt and pepper both sides of Halibut
Vegetables
Add carrots and cauliflower to the sheet pan, cover with 2 tsp. olive oil, pinch of salt and a pinch of pepper. Coat all vegetables and roast for 20 – 30 minutes or until carrots are slightly caramelized and soft in the middle. Remove from oven and cover with foil to keep warm.
Pea Puree
Over medium high heat add 2 Tbsp. butter to a sauce pan and cook onion or shallot with a pinch of salt and pepper until it begins to soften. Add peas and chicken stock. Cook over medium to medium-high heat for 10 – 15 minutes.
When peas finish cooking, add peas to a blender and puree until smooth.
Return to low heat to keep warm and add salt and pepper to taste.
Halibut
Reduce oven to 400 and as peas are cooking add 2 Tbsp. butter to an oven safe skillet over medium-high heat. When pan is hot add halibut and sear for a couple minutes until fish has no pull on the pan and can easily be turned to the other side. Turn fish to other side and put into the oven to cook for 12 – 15 minutes or until cooked through.
Assemble
Cover bottom of a plate with pea puree, top with a piece of the Halibut and add some roasted carrots and cauliflower. Serve immediately.