Braised Halibut with Peas

This mouthwatering halibut recipe goes wonderfully with Arugula and Baby Artichoke Salad.

4 oz bacon lardoons, cut into ¾x¼” pieces
5 Tbsp. butter, plus more for baking dishes
12 pearl onions, peeled
4 (6 oz) halibut fillets
sea salt
pepper, freshly cracked
3 lbs fresh English peas (2 cups shelled)
1 cup iceberg lettuce, shredded
2 cups chicken stock or Fish Fumet
4 small sprigs fresh mint, chopped

Divide bacon evenly between four 3-quart Dutch ovens. Place each over medium heat and cook until bacon is crisp and fat is rendered. Divide onions evenly between Dutch-ovens and add 1 Tbsp. water to each; cook until tender, about 5 minutes.

Season halibut fillets with salt and pepper and place one in each of the 4 Dutch-ovens. Add onions, peas, and lettuce around fillets; top each with 1 Tbsp. butter and season with salt and pepper.

Divide chicken stock evenly between dishes, cover, and place over high heat until liquid comes to a boil. Immediately reduce heat to medium and continue cooking until a metal skewer inserted inside the fish for 5 seconds feels warm when touched, about 5 minutes.

Serve immediately sprinkled with chopped mint.

Makes 4 servings.