Active Time: 25 MinsTotal Time25 Mins
Yield:
Yield: : serves 4 (serving size: 1 fillet, 2/3 cup vegetables)

This delicious combo of fish and spring vegetables in a healthier butter sauce feels light, yet still substantial enough for dinner. The tender-crisp veggies really make the dish, so be sure to not overcook them. Look for fish that has an even thickness so that it cooks at the same rate.

Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• 4(6-oz.) skinless halibut fillets
• 3/4 teaspoon black pepper
• 1 teaspoon kosher salt, divided
• 8 ounces fresh asparagus, trimmed and cut into 1-in. pieces (2 cups)
• 1 cup thinly sliced leek (from 1 medium [4 oz.] leek)
• 1 cup sliced yellow bell pepper (from 1 medium [8 oz.] bell pepper)
• 1 teaspoon lemon zest (from 1 small lemon)
• 1 cup frozen baby sweet peas, thawed
• 2 tablespoons unsalted butter
• 1 tablespoon chopped fresh flat-leaf parsley

Nutritional Information

• Calories 396
• Fat 22g
• Satfat 6g
• Unsatfat 15g
• Protein 35g
• Carbohydrate 13g
• Fiber 4g
• Sugars 5g
• Added sugars 0g
• Sodium 640mg
• Calcium 5% DV
• Potassium 22% DV

• Calories 396
• Fat 22g
• Satfat 6g
• Unsatfat 15g
• Protein 35g
• Carbohydrate 13g
• Fiber 4g
• Sugars 5g
• Added sugars 0g
• Sodium 640mg
• Calcium 5% DV
• Potassium 22% DV

How to Make It

Step 1

Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high. Pat halibut fillets dry; sprinkle evenly on both sides with black pepper and 1/2 teaspoon of the salt. Add fillets to skillet; cook, undisturbed, until deeply browned and a thermometer inserted in thickest portion of fillets registers 140°F, 4 to 5 minutes per side. Transfer to a plate; cover to keep warm.

Step 2

Wipe skillet clean; add 1 tablespoon of the oil. Add asparagus and leek; cook over medium-high, stirring often, until asparagus begins to soften and leek is tender, about 3 minutes. Add bell pepper and lemon zest; cook, stirring often, until bell pepper softens, 1 to 2 minutes. Add peas, butter, and remaining 1/2 teaspoon salt; cook, stirring often, until butter melts and peas are warmed through, about 1 minute.

Step 3

Spoon about 2/3 cup vegetables onto each of 4 plates; top with 1 fillet. Drizzle evenly with remaining 1 tablespoon oil; sprinkle with parsley. Serve hot.

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