Preheat oven to 450-500 degrees
2 Halibut filets (about 4 oz each)
4 Sprigs lemon thyme
Zest of one Meyer lemon
Sea Star Sea Salt to taste
Olive oil (try Spring Mountain Extra Virgin)
¾ lb Fresh English pea pods (the young tender ones that you eat pod and all)
3 Baby Bok choy
½ Fennel bulb
1 teaspoon organic butter
Drizzle of olive oil (try Spring Mountain Extra Virgin Olive Oil)
3 teaspoons Japanese soy sauce
Wash the halibut under cool water and remove the skin and bones. Dry and place the fish in a baking dish. Note: Just in case you have a fig tree nearby, pick a couple leaves, and line the baking dish with the fig leaves. This will be a wonderful bridge flavor between the wine and the fish. Don’t worry if you don’t have fig leaves, the recipe is delicious with or without them.
Next, tear the lemon thyme in to small pieces and sprinkle over the Halibut. With a vegetable peeler, remove the zest of the Meyer lemon and finely slice. Sprinkle ½ of the lemon zest over the filets and save the other half for the peas. Drizzle the fish with a touch of olive oil and season with Sea Star organic grey sea salt or Fleur de Sel. Work on preparing the vegetables, then once everything is ready, cook the Halibut in a very hot oven (450-500 degrees) for about 8 minutes or until “just” cooked through.
Wash the peas, Bok choy and fennel. Nip the stems off of the English peas. Buy the fattest little pea pods that are still tender for the juiciest results. Note: You may substitute snow peas if you cannot find good young English peas. Next, cut the Bok choy in half, and sear them in a hot pan with just a little olive oil. Turn once they start to brown after a few minutes, and cook the other side.
Thinly slice the fennel. Remove the Bok choy from the sauté pan, and set aside, but add the peas and fennel to the same hot pan. Add a little butter and a drizzle of olive oil. Cook over a high heat until they start to brown a bit, then add the remaining lemon zest and toss. Next add the soy sauce and continue cooking until the peas are cooked but still bright green and the juice cooks to a glaze. If you saved the tops of the fennel, chop some and add to taste (about 2 tablespoons.)
Spoon the Pea pods and fennel on to plates and arrange the Bok choy and Halibut on top.ok choy to the pan along with the peas.