Baked Halibut With Spring Peas and Lemon Vinaigrette
4 6-ounce halibut filets
Fleur de sel and white ground pepper
1 cup white wine
1 lemon, quartered Spring Peas with Lemon Vinaigrette
2 Tablespoons lemon juice
1 shallot, minced
1 clove garlic, minced
¼ cup olive oil
1 pound English spring peas, blanched
2 Tablespoons thinly sliced tarragon leaves
Preheat oven to 350�F. Place halibut on a non-stick baking sheet and season with salt and pepper. Splash with wine and top with lemon. Bake for 12 minutes.
To make the vinaigrette, combine the lemon juice, shallot and garlic in a bowl. Whisk the oil. Toss in the peas and tarragon, and season with salt. Serve with the halibut.
Adapted by StarChefs.com
Yield: 4 Servings
Prep time: 15 minutes
Cook time: 15 minutes
Round Out the Meal:
With steamed brown rice.
This is kid friendly!
A 2001 Pinot D'Alsace-Hugel "Cuvee Les Amours."