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1
Season the halibut fillets with salt and pepper, going easy on the salt.
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2
Arrange 2 bacon slices side by side, overlapping slightly.
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3
Place one end of a halibut fillet on the edge of the bacon slices.
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4
Working in a spiral fashion, wrap and roll the bacon around the fish, pulling gently on the bacon to make both ends end up on the same side of the fillet.
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5
(This will prevent the bacon from unraveling as it cooks.)
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6
Reserve the fish in the fridge while you get the smashed peas working.
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7
To a medium saucepan over medium heat, add 1 tablespoon of the EVOO, once around the pan, then 1 tablespoon of the butter and the onions.
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8
Saute the onions for 2 minutes, then add the frozen peas, and raise the heat a bit.
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9
Stir the peas to heat them through and allow the liquid to evaporate.
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10
When the peas are heated through, add half of the parsley, the lemon zest, half-and-half or cream, salt, and pepper to the pan and smash it all together using a potato masher or fork.
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11
Turn the heat off and cover the peas with a lid or some foil to keep them warm.
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12
Preheat a large nonstick skillet over medium heat with 1 tablespoon of the EVOO.
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13
Add the bacon-wrapped halibut to the hot skillet, bacon-end side down first, and cook them for 2 or 3 minutes on each of the 4 sides.
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14
Dont turn the fillets until the bacon is crispy looking on each side.
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15
While the halibut cooks, start the seared cherry tomato sauce.
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16
Preheat a small skillet over high heat with the remaining tablespoon of EVOO; once it is screaming hot add the cherry tomatoes, season them with salt and pepper, and sear them for 1 minute without moving them.
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17
Turn the heat down to medium and shake the pan, add the garlic, and continue to cook for 1 minute.
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18
Next, add the white wine and cook until it has almost completely evaporated, then add 1/4 cup of chicken stock.
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19
Bring the sauce to a bubble and remove it from the heat.
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20
Add the basil and the remaining tablespoon of butter and stir them to combine and melt the butter.
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21
If the smashed peas need to be reheated, put the pot over medium heat, add 1/4 cup of chicken stock, and stir until the peas are steaming.
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22
To serve, spoon a portion of the smashed peas in the center of a dinner plate, arrange a bacon-wrapped halibut fillet on top of the peas, and top it with some of the seared cherry tomato sauce and the remaining parsley.
