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1
Season the halibut with the lemon zest, thyme, and parsley.
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2
Cover and refrigerate at least 4 hours or overnight.
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3
Remove the fish from the refrigerator 15 minutes before cooking to bring it to room temperature.
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4
Place the potatoes in a medium pot, cover with cold water (by at least 4 inches), and add 1 tablespoon salt.
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5
Bring to a boil, turn down the heat, and simmer gently for about 15 minutes, until the potatoes are tender when pierced.
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6
Reserve a cup of the water and strain the potatoes.
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7
When the potatoes have cooled, slightly smash them with the heel of your hand.
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8
Heat a large saute pan over medium heat for 1 minute.
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9
Add the butter, smashed potatoes, and 3/4 teaspoon salt.
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10
Stir to coat the potatoes with the butter.
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11
Add the fava beans and a few tablespoons of the reserved potato water to the pan.
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12
Turn off the heat and cover while you cook the fish.
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13
Heat a large saute pan over high heat for 2 minutes.
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14
(You may need to cook the fish in batches or in two pans.)
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15
Swirl in the olive oil and wait 1 minute.
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16
Carefully lay the fish in the pan and cook 3 to 4 minutes, until its lightly browned.
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17
Turn the fish over, lower the heat to medium-low, and cook a few more minutes until its almost cooked through.
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18
Be careful not to overcook the fish.
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19
When its done, it will begin to flake and separate a little and the center will still be slightly translucent.
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20
Remember, the halibut will continue to cook a bit more once you take it out of the pan.
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21
Turn the heat under the potatoes up to medium, uncover, and heat the potatoes and favas until hot through.
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22
Toss in the pea shoots and cook about 1 minute, stirring to combine until the pea shoots are just wilted.
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23
Taste for seasoning.
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24
Spoon the potatoes onto a large warm platter, dot half the creme fraiche over them, and spoon half the lemon salsa on top.
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25
Arrange the halibut over the potatoes and spoon the remaining creme fraiche and lemon salsa over each piece of fish.
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26
Using a mortar and pestle, pound the savory leaves to a paste.
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27
Add the creme fraiche and use a rubber spatula to scrape the sides and combine well.
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28
Season with 1/4 teaspoon salt and a pinch of black pepper.
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29
Cut both ends off the Meyer lemons.
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30
Place the lemons cut side down on a cutting board.
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31
Following the contour of the fruit with your knife, remove the peel and white cottony pith, working from top to bottom and rotating the fruit as you go.
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32
Then, one at a time, hold each lemon in your hand and carefully slice between the membranes and the fruit to release the segments in between.
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33
Discard the seeds and reserve the juice.
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34
You should have about 1/4 cup of segments and 1/4 cup of juice.
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35
Place the lemon juice in a small bowl and add the shallots and 1/4 teaspoon salt.
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36
Let sit 5 minutes and slowly whisk in the olive oil.
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37
Stir in the lemon segments, savory, mint, and parsley.
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38
Taste for balance and seasoning.
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39
You can make the Meyer lemon salsa and the savory creme fraiche earlier in the day.
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40
You could also boil and smash the potatoes ahead of time.
