Total time:35 mins
The vegetables and fish finish cooking together in a lemony, white wine pan sauce, which is enriched with a dab of butter and is made right in the same skillet. A generous shower of tender herbs adds a fresh grassy perfume. (I used parsley and dill, but basil and/or mint would be nice, too.)
It’s a meal that comes together, start to finish, in about half an hour, and eating it feels a lot like a walk in the park on a perfect spring day: restorative, uplifting and fulfilling.
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Storage: Refrigerate leftovers for up to 3 days.
- Four (4- to 5-ounce) skinless, center-cut halibut filets (may substitute with cod)
- 1/4 teaspoon plus 1/8 teaspoon salt, divided, plus more to taste
- 1/4 teaspoon freshly ground black pepper, divided, plus more to taste
- 2 tablespoons olive oil
- 1/2 large sweet onion (6 ounces), thinly sliced
- 1 bunch asparagus (about 1 pound), woody ends trimmed, cut on the bias into 2-inch pieces
- 1 large carrot (5 ounces) peeled, then cut into wide ribbons using a vegetable peeler
- 4 small red radishes, quartered
- 1/3 cup dry white wine (may substitute with 1/4 cup low-sodium chicken or vegetable broth plus 1 tablespoon fresh lemon juice)
- 1/4 cup low-sodium chicken or vegetable broth, or water
- 1 tablespoon fresh lemon juice, plus more to taste
- 1 tablespoon unsalted butter
- 1/2 cup tender fresh or frozen peas
- 4 teaspoons chopped fresh dill, for garnish
- 4 teaspoons chopped fresh parsley, for garnish
Pat the halibut as dry as possible with a paper or kitchen towel, then season the top with 1/8 teaspoon of each salt and pepper.
In a large nonstick skillet over high heat, heat the oil until shimmering. Place the halibut in the skillet, top side down. (It may sputter, so stand back a bit.) Cook the fish without moving it until browned, about 2 minutes. Using a large spatula, transfer the fish to a plate.
Reduce the heat to medium and add the onion to the skillet. Cook, stirring frequently, until softened, 2 minutes. Then stir the asparagus, carrot, radishes and the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper and cook until the vegetables have softened slightly, about 1 minute. Add the wine, increase the heat to medium-high and cook, stirring occasionally, until the wine is reduced by about half, about 4 minutes. Add the broth or water, lemon juice and butter and cook, stirring, until the butter has melted, about 1 minute.
Return the fish to the pan, cooked side up, nestling it into the vegetables. Cook for 2 minutes, basting the fish occasionally with the sauce. Then stir in the peas, and cook until the fish flakes easily with a fork and the vegetables are firm-tender, 1 to 2 minutes more. Taste, and season with additional salt, pepper and/or lemon juice, if desired.
Divide the fish and the vegetables among 4 shallow bowls or plates, top with the chopped dill and parsley and serve.
Per serving (one 5-ounce fish filet and about 1 cup vegetables)
Calories: 274; Total Fat: 11 g; Saturated Fat: 3 g; Cholesterol: 63 mg; Sodium: 283 mg; Carbohydrates: 15 g; Dietary Fiber: 5 g; Sugar: 7 g; Protein: 26 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From cookbook author and registered nutritionist Ellie Krieger.
Tested by Olga Massov; email questions to firstname.lastname@example.org.
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