Courtesy of Chef Lee Cooper of L’Abattoir.
ingredients
directions
Preheat oven to 300ºF.
In a pot of boiling salted water, blanch peas quickly for about 1 minute. Drain water from peas and plunge them into ice water. Remove peas from ice bath and reserve.
Place fish onto an oven-proof tray (not aluminum) lined with parchment paper. Season fish with salt on both sides and about 2 tablespoons of olive oil and 2 tablespoons of water to the tray.
Bake fish in the oven for about 12 minutes basting frequently with the water/oil. Test the fish for doneness by inserting a thin metal skewer which should be warm to the touch when removed from the thickest part of the fillet. When the fish is cooked remove from oven and keep warm for a minute while you heat the peas.
Heat the blanched peas in a small saucepan with the olive oil until just warm and season with salt and pepper. Finish the peas by zesting the lemon with a microplane into the peas and oil.
To put the finishing touches on the dish and assemble, squeeze the juice of the lemon over the cooked halibut. Carefully place the halibut onto your dish(es) and spoon the peas over top. Garnish with a few peas sprouts and serve right away.