Halibut with Peas and Lettuce

cook 20 mins
  • 40 g (1 1/2 oz) butter
  • 2 tablespoons olive oil
  • 2 shallots, finely chopped
  • 50 g (2 oz) lardons
  • 300 g (10 oz) frozen peas
  • 150 ml (1/4 pint) hot chicken stock
  • 5 tablespoons crème fraîche
  • 2 Little Gem lettuces
  • 4 halibut steaks, about 175 g (6 oz) each
  • squeeze of lemon juice
  • salt and pepper
  • Heat 1 tablespoon of the butter and 1 tablespoon of the oil in a saucepan. Add the shallots and lardons and cook over a low heat for 7–10 minutes until very soft. Stir in the peas and stock and simmer for about 5 minutes. Stir in the crème fraîche and season with salt and pepper. Roughly chop the lettuce and toss around the pan for 1 minute to coat in the juices.
  • Meanwhile, heat the remaining oil in a frying pan. Pat the fish dry with kitchen paper and season with salt. Cook for 5 minutes on each side until just cooked through. Add the remaining butter to the pan along with the lemon juice and swirl around until the butter has melted.
  • Serve the fish with the peas and lettuce together with some new potatoes, if liked.
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