Pan Seared Halibut with Fresh Peas and New Potatoes



  1. Bring a large pot of water to a boil over high heat with a good pinch of salt and the potatoes. Boil until just fork tender and not falling apart. Drain and set aside.
  2. As the potatoes boil, make the dressing by putting the lemon juice, vinegar, 3 Tbsp of olive oil, oregano, parsley, Dijon, and a good helping of salt and pepper in a container or mason jar. Cover and shake well. Taste - add more flavor if it needs it. Set aside and allow the flavors to develop.
  3. *In a cast iron pan, heat the remaining 2 Tbsp of oil and 1 Tbsp of butter over medium heat. Once the butter starts to sizzle add the fish, skin side down if applicable and brown about 3-4 minutes. Flip. Continue to cook a further 3 minutes. Remove from the pan and set aside on a wire rack, cover with foil.
  4. As the fish rests, toss the other Tbsp of butter in the pan along with the onions or leeks and shelled peas. Stir. Add the dressing you made earlier and the wine. Turn the heat down to medium-low and allow to simmer for about 4 minutes or until the liquor cooks out of the wine. Add the potatoes and heat through for about 30 seconds.
  5. Serve with a big heaping ladle or two of the veggies and top with fish.
  6. Eat.


*It is important to take the fish out of the fridge 20-30 minutes before you cook it to ensure there won't be cold spots. This will make sure it cooks evenly.

Recipe by She Eats at