Halibut with Pea Pesto

Start by preparing the pesto. Use half of the peas (150 g) left at room temperature. In a tall container, combine the peas, grated Parmesan, 2 crushed garlic cloves, basil, mint, and 50 ml of olive oil. Blend everything with an immersion blender until you get a fine paste. Stir in one tablespoon of lemon juice and season with salt to taste. Set aside.

Season the halibut fillets with salt, pepper, and drizzle with the remaining lemon juice. In a pan, heat the remaining oil (15 ml) and one tablespoon of butter. Fry the halibut until golden, about 3-4 minutes per side. Remove the pan from the heat, place a tablespoon of pea pesto on each fillet, and cover with a lid to allow the pesto to warm slightly.

Peel the remaining 3 garlic cloves and slice them thinly. In one tablespoon of butter, sauté the garlic until golden, then add the remaining peas (150 g) and sauté quickly for a few minutes. The peas should remain firm and intensely green. Season with salt and pepper.