Broiled Halibut with Ricotta-Pea Puree

1. 1

   Preheat the broiler.

2. 2

   Line a broiler pan with foil and preheat 5 minutes.

3. 3

   Meanwhile, brush the carrots and onion with 1 tablespoon olive oil and season with salt and pepper.

4. 4

   Brush the fish with the remaining 2 tablespoons olive oil, season with salt and pepper and sprinkle with the paprika; brush to coat the fish evenly with paprika.

5. 5

   Carefully remove the pan from the oven, place the fish in the center and scatter the onion and carrots around.

6. 6

   Broil until the fish is golden and just cooked through, 8 to 10 minutes.

7. 7

   Meanwhile, microwave the peas in a bowl with 1/4 cup water until just tender, about 4 minutes.

8. 8

   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.

9. 9

   Divide the puree among plates and top with the fish, carrots, onion and pan juices.

10. 10

    Per serving: Calories 429; Fat 20 g (Saturated 6 g); Cholesterol 72 mg; Sodium 484 mg; Carbohydrate 18 g; Fiber 5 g; Protein 42 g

11. 11

    Photograph by Antonis Achilleos

* Per serving · 4 servings · Values may vary.

No additional tips available.