Ingredients:

• 4 halibut fillets (6 ounces each)
• 2 cups fresh or frozen peas
• 1 shallot, minced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Fresh herbs (such as mint or parsley) for garnish

Instructions:

1. Prepare the Halibut:
   • Preheat your oven to 375°F (190°C).
   • Pat dry the halibut fillets with paper towels and season them with salt and pepper on both sides.
2. Make the Spring Pea Puree:
   • If using fresh peas, blanch them in boiling water for about 2 minutes, then transfer them to an ice bath to cool. If using frozen peas, thaw them.
   • In a pan, heat 1 tablespoon of olive oil over medium heat. Add the minced shallot and garlic and sauté until soft and fragrant, about 2-3 minutes.
   • Add the peas to the pan and cook for another 2-3 minutes until heated through.
   • Transfer the pea mixture to a blender or food processor. Add the remaining tablespoon of olive oil and lemon juice. Blend until smooth. If the puree is too thick, you can add a splash of water or more olive oil to reach your desired consistency. Season with salt and pepper to taste.
3. Cook the Halibut:
   • Heat a skillet over medium-high heat and add a little olive oil.
   • Place the halibut fillets in the skillet and cook for 3-4 minutes on each side until golden brown. If your skillet is oven-safe, you can transfer it directly to the oven to finish cooking for another 5-7 minutes, or until the fish is cooked through and flakes easily with a fork.
4. Serve:
   • Spoon a generous portion of the spring pea puree onto each plate.
   • Place a halibut fillet on top of the puree.
   • Garnish with fresh herbs, such as mint or parsley.
   • Serve immediately and enjoy your dairy and gluten-free halibut with spring pea puree!

Feel free to adjust the seasoning and ingredients according to your taste preferences. Enjoy your meal!

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