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1
Preheat oven to 450 degrees F.
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2
For the pine nut sauce: Drain the stale bread of any excess water but do not squeeze.
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3
In a blender combine bread, 1/2 cup pine nuts, 1/2 cup olive oil, lemon juice, 1/2 clove garlic, and 2 pinches salt.
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4
Place the blended mixture in a fry pan and hold over a low flame to warm.
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5
For the bagna cauda: Over medium heat, warm 1 cup olive oil with the remaining 1 1/2 cloves garlic until just bubbling.
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6
Add the remaining 1/2 cup pine nuts and the reserved lemon zest.
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7
Remove from the heat and let stand.
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8
Season the halibut fillets generously with salt and pat dry.
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9
In a large fry pan, heat 2 tablespoons olive oil over a high flame until it begins to smoke.
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10
Momentarily remove the pan from the heat to avoid splattering and gently place fillets into the pan.
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11
Immediately return the pan to the heat and let cook for 1 1/2 minutes.
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12
Place the pan in the oven to continue cooking for 3 to 4 minutes.
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13
In the meantime, heat another large pan with the remaining 2 tablespoons olive oil until a drop of water sizzles.
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14
Add the butter lettuce, peas, and a pinch of salt.
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15
Fry quickly until wilted, about 2 minutes.
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16
Distribute the vegetables evenly in the center of 4 plates.
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17
Ladle the pine nut sauce around.
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18
Remove the fish from the oven and carefully flip each fillet, golden side up, onto the center of the plate.
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19
Generously spoon the bagna cauda over the fish and around the plate.
