Roasted Halibut with Pea and Mint Salad

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 cup mint leaves fresh packed chopped for garnish
• 1 tablespoon thyme leaves fresh chopped
• 2 cloves garlic minced
• 24 ounce center-cut halibut fillets skinless
• 0.5 teaspoon kosher salt 
• 4 servings kosher salt and pepper black freshly ground
• 0.3 cup juice of lemon fresh ( 1 large lemon)
• 1 tablespoon lemon zest ( 1 large lemon)
• 0.3 cup olive oil extra-virgin
• 3 tablespoons olive oil extra-virgin
• 1.5 cups peas frozen thawed
• 1 large bell pepper red cored seeded sliced into 1/ slices
• 2 small shallots thinly sliced

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk
• ziploc bags
• glass baking pan

Directions

1. Fish: Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a small baking sheet or glass baking dish with vegetable oil cooking spray. Set aside.
2. In a small bowl, whisk together the lemon juice, 3 tablespoons of olive oil, garlic, salt, and pepper until smooth.
3. Pour the mixture into a sealable plastic bag or a glass baking dish.
4. Add the halibut and coat it with the lemon mixture. Refrigerate for 35 minutes.
5. Remove the halibut from the marinade and arrange them on the prepared baking sheet. Roast until the fish flakes easily with a fork, about 15 to 18 minutes.
6. Heat the oil in a medium skillet over medium-high heat.
7. Add the shallots and red bell pepper. Season with salt and pepper, to taste. Cook, stirring frequently, until the shallots are soft and translucent, about 6 minutes. Turn off the heat, then add the peas, the chopped mint, lemon zest, and thyme.
8. Drizzle with the remaining 2 tablespoons of olive oil and toss to coat. Season with salt and pepper, to taste.
9. Spoon the salad onto 4 plates and top with the halibut.
10. Garnish with mint sprigs and serve.