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1
Bring 2 medium saucepans of water to a boil and prepare a large bowl of ice water.
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2
Add the cranberry beans, whole garlic cloves and thyme sprigs to one saucepan and simmer over moderate heat until the beans are tender, about 30 minutes.
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3
Drain the beans and discard the garlic and thyme.
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4
Wipe out the saucepan and return the beans to it.
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5
Meanwhile, preheat the oven to 425.
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6
Add the fava beans to the second saucepan of boiling water and cook for 5 minutes.
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7
Using a slotted spoon, transfer the favas to the ice water to cool.
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8
Add the haricots verts to the boiling water and cook until crisp-tender, about 4 minutes.
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9
Using a slotted spoon, transfer the haricots verts to the ice water to cool.
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10
Add the sugar snaps to the boiling water and cook for 2 minutes.
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11
Drain and add them to the ice water.
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12
Drain all the beans and peas and pat dry; pop the favas out of their outer skins.
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13
Add the beans, sugar snaps and baby peas to the cranberry beans.
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14
Wipe out the medium saucepan and melt the 2 tablespoons of butter.
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15
Add the shallots and minced garlic and cook over moderate heat, stirring occasionally, until softened.
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16
Add the wine and cook until nearly evaporated, about 10 minutes.
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17
Add the chicken stock and cook until reduced to 1/4 cup, about 6 minutes.
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18
Reduce the heat to moderately low and whisk in the cubes of cold butter, a few at a time, until a creamy sauce forms.
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19
Add 1 tablespoon of the lemon juice and season the sauce lightly with salt and pepper.
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20
Pour all but 1/4 cup of the butter sauce over the vegetables and keep warm.
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21
Heat the oil in a very large ovenproof skillet.
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22
Pat the halibut dry and season with salt and pepper.
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23
Add the fillets to the skillet and cook over high heat until lightly browned, about 3 minutes.
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24
Transfer the skillet to the oven and cook until the halibut is almost opaque throughout, about 5 minutes.
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25
Carefully turn the fillets.
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26
Add the remaining butter sauce to the skillet with the remaining 2 tablespoons of lemon juice and the chopped thyme.
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27
Cook over moderate heat just until the sauce is bubbling and the fish is just cooked through.
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28
Transfer the halibut fillets to plates and spoon the lemon-butter sauce on top.
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29
Garnish with the microgreens and serve with the beans.
