Broiled Halibut with Ricotta-Pea Puree

Total Time:
25 min
Prep:
15 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 3 small carrots, quartered lengthwise
  • 1 medium red onion, thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 4 6 -ounce center-cut skinless halibut fillets (1 3/4 inches thick)
  • 1/2 teaspoon smoked paprika
  • 1 10 -ounce package frozen peas
  • 1/3 cup ricotta cheese
  • 1 tablespoon unsalted butter
Directions
  • Preheat the broiler. Line a broiler pan with foil and preheat 5 minutes.

  • Meanwhile, brush the carrots and onion with 1 tablespoon olive oil and season with salt and pepper. Brush the fish with the remaining 2 tablespoons olive oil, season with salt and pepper and sprinkle with the paprika; brush to coat the fish evenly with paprika.

  • Carefully remove the pan from the oven, place the fish in the center and scatter the onion and carrots around. Broil until the fish is golden and just cooked through, 8 to 10 minutes.

  • Meanwhile, microwave the peas in a bowl with 1/4 cup water until just tender, about 4 minutes. Transfer the peas and liquid to a food processor and pulse with the ricotta, butter and a pinch of salt to make a slightly chunky puree. Divide the puree among plates and top with the fish, carrots, onion and pan juices.

  • Per serving: Calories 429; Fat 20 g (Saturated 6 g); Cholesterol 72 mg; Sodium 484 mg; Carbohydrate 18 g; Fiber 5 g; Protein 42 g

  • Photograph by Antonis Achilleos


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