Halibut with creamed peas, bacon and scallions

Quick and easy halibut recipe

Ingredients

• Extra virgin olive oil for frying
• 2 halibut fillets 200g, skinned
• Salt and freshly ground black pepper
• 1 lemon
• 200g peas, shelled or frozen
• 60g unsalted butter
• 1 small shallot, finely chopped
• 50g smoked bacon, diced
• 50ml vegetable stock
• 120ml double cream
• Salt and freshly ground black pepper
• Small bunch of scallions (spring onions), finely sliced at an angle
• Pea shoots handful or little gem lettuce, roughly shredded

Directions

1. Start by bringing a pot of salted water to a boil. Once boiling, toss in the peas along with 20g of butter and cook for 5 to 6 minutes until they’re tender. After cooking, drain them in a colander.
2. In a separate larger pot, melt another 20g of butter and gently sauté the shallot and bacon, making sure not to let them brown. Pour in the vegetable stock and let it simmer until it has reduced by three quarters. Then, add the cream, season with freshly ground black pepper, and let it simmer until the mixture has thickened to about half. Mix in the peas, scallions, and either pea shoots or lettuce, and continue simmering until the sauce is just thick enough to coat the peas. Stir in the rest of the butter and season if needed. Keep the sauce warm.
3. Meanwhile, heat some olive oil in a non-stick frying pan. Season the halibut and cook it gently for 5 minutes. Flip it over and cook for another 4 minutes.
4. To serve, place the halibut on a bed of peas, drizzle with olive oil, and add lemon wedges for garnish.