Halibut with Pea Pesto

First, prepare the pesto. Thaw half of the peas (150 g) at room temperature. In a tall container, combine these peas, 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.

Salt and pepper the fish and drizzle with the remaining lemon juice. Heat 1 tbsp oil and 1 tbsp butter in a pan. Fry the halibut for about 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 melt briefly with the lid closed.

Peel and slice the remaining garlic (3 cloves). Sauté in 1 tbsp butter until golden brown, add the remaining peas (150 g), and sauté vigorously for only a few minutes. The peas should remain crunchy and vibrant green. Season with salt and pepper.