Roasted halibut with minted pea coulis

Instructions

• Finely chop shallots. Place in a small saucepan. Sprinkle with 1/2 tsp (2 mL) salt and add wine. Bring to a boil, then reduce heat. Simmer over medium-low heat, stirring often, until shallots are soft, 5 minutes. Add 2 cups (500 mL) peas, 2 tablespoons (30 mL) mint and cream. Cook until peas are soft, 5 minutes. Remove from heat.

• Purée mixture in a food processor, scraping down sides as necessary. Taste and add remaining mint, if needed, then purée. Press mixture through a sieve into a clean saucepan or small bowl. Mash as much pea pulp as possible through sieve using bottom of a soup ladle in a circular motion. Discard any pulp that doesn't pass through. If not serving right away, refrigerate, uncovered, until cool. This will help keep colour vibrant up to 4 hours.

• Preheat oven to 400F (200C). Line a baking sheet with foil. Don't oil. Sprinkle fish with remaining 1 tbsp (15 mL) salt and pepper. Heat butter and oil in a large frying pan set over medium-high heat. Add 3 fillets, skin-side up. Cook until golden-tinged, 3 minutes. Place skin-side down on prepared baking sheet. Repeat with remaining fish. Add more butter and oil, if needed. Roast in centre of 400F (200C) oven until a knife tip inserted in centre of fish feels warm, 5 to 7 minutes.

• To serve, reheat pea coulis. Spoon a little in centre of each plate. Place fish on top, leaving skin on pan. Squeeze a little lime juice overtop. Garnish with 1/4 cup (50 mL) peas and roasted tomato wedges, if using, see below.