Broiled halibut with ricotta-pea puree

Broiled halibut with ricotta-pea puree

3 small carrots, quartered lengthwise
1 medium red onion, thinly sliced
Kosher salt and freshly ground pepper

4 6-ounce center-cut skinless halibut fillets (1 3/4 inches thick)
2 tablespoon extra-virgin olive oil
1/2 teaspoon smoked paprika

10 ounce frozen peas
1/4 cup water
1/3 cup ricotta cheese
1 tablespoon unsalted butter


Preheat the broiler. Line a broiler pan with foil and preheat 5 minutes.

Meanwhile, brush the carrots and onion with olive oil and season with salt and pepper. Brush the fish with the remaining olive oil, season with salt and pepper and sprinkle with the paprika; brush to coat the fish evenly with paprika.

Carefully remove the pan from the oven, place the fish in the center and scatter the onion and carrots around. Broil until the fish is golden and just cooked through, 8 to 10 minutes.

Meanwhile, microwave the peas in a bowl with water until just tender, about 4 minutes. Transfer the peas and liquid to a food processor and pulse with the ricotta, butter and a pinch of salt to make a slightly chunky puree. Divide the puree among plates and top with the fish, carrots, onion and pan juices.

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Nutrition Facts

Serving Size:4


Amount Per Serving
Total Fat
Saturated Fat
Total Carbohydrate
Dietary Fiber
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