Halibut with Minty Green Pea Pesto

First, prepare the pesto. Take 150 g of green peas (let them thaw at room temperature). In a tall-sided container, combine the peas, Parmesan, 2 cloves of crushed garlic, fresh basil, mint, and 50 ml of olive oil. Blend until smooth with an immersion blender. Stir in 1 tablespoon of lemon juice and season with salt to taste. Set aside.

Season the fish fillets with salt and pepper, and drizzle them with the remaining lemon juice. Heat 15 ml of oil and one tablespoon of butter in a pan. Fry the fish until golden brown, about 3-4 minutes per side. Remove from heat, place one tablespoon of pesto on each fillet, then cover and let the pesto warm through.

Peel and slice the remaining 3 cloves of garlic. Sauté the garlic in one tablespoon of butter until golden brown, then add the remaining 150 g of green peas and sauté over high heat for a few minutes. The peas should remain crunchy and bright green. Season with salt and pepper.