Halibut with Pea Pesto | Light & Healthy

First, prepare the pesto: Thaw 150 g of the peas to room temperature. In a tall container, combine these peas, grated Parmesan, 2 pressed garlic cloves, basil, mint, and 50 ml olive oil. Blend until smooth with an immersion blender. Stir in 1 tbsp lemon juice and season with salt to taste. Set aside.

Season the fish with salt and pepper and drizzle with a little lemon juice (approx. 1 tbsp). Heat 1 tbsp oil and 1 tbsp butter in a pan. Fry the halibut fillets in it for approx. 3-4 minutes on each side until golden brown. Remove the pan from the heat, place a tablespoon of pea pesto on each fillet, and let it sit briefly with the lid closed until the pesto is slightly warmed.

Peel the remaining 3 garlic cloves and slice them thinly. In the remaining butter (1 tbsp), fry the garlic until golden brown, add the remaining 150 g peas, and sauté vigorously for only a few minutes. The peas should remain crisp and vibrant green. Season with salt, pepper, and the remaining lemon juice.