I was hired to cook a dinner for ten people last week, providing me with the opportunity to concoct this entre for the main course. The minted green pea mash base for this dish had a creamy texture, fresh flavours and a very pretty colour…. a perfect compliment to the fresh baked halibut. This mash would go well with any fish, as well as with countless other meats and poultry variations (it’s dynamite with grilled lamb chops!) As it is Spring, I chose to add a layer of fresh steamed asparagus. Finally, the zingy, juicy roasted tomatoes served as a vibrant garnish.
Minted Green Pea Mash
3 large baking potatoes, peeled and cut into 1” cubes
¼ cup butter
1/3 cup sour cream
¾ cup cream (half and half), plus more as needed
2 ½ cups of fresh or frozen green peas, steamed until tender
¼ cup fresh mint leaves, roughly chopped
salt + pepper to taste
Bring a large pot of water to a boil. Add potatoes and cook until tender. Strain and return potatoes to the large pot. Place about 1 cup of the cooked potatoes in a food processor, along with the steamed peas, mint and about 1/3 cup of the cream. Process until well blended. Meanwhile, mash the remaining potatoes that are in the pot, using a potato masher. Then add in the butter, sour cream, and the pureed pea mixture. Next begin to add the cream, a little at a time, until desired consistency is achieved (you may need more or less cream than just the suggested ¾ cup). Season with salt and pepper.
4 servings (about 5 oz each) of halibut fillets
3 tbsp melted butter
1 tbsp capers, roughly chopped
1 tbsp fresh parsley, chopped
zest + juice of ½ lemon
Preheat oven to 400*. Arrange halibut pieces on a parchment paper lined cookie sheet. Season fish with salt and pepper. Add the capers, parley, lemon zest and juice to the melted butter. Drizzle the melted butter mixture over the fish. Bake the halibut for about 10 minutes, just until cooked through.
Oven Roasted Vine Tomatoes
2 bunches of vine ripe tomatoes
1 tbsp extra virgin olive oil
salt and pepper
Preheat oven to 400*. Spread tomatoes out on a parchment paper lined cookie sheet. Drizzle with olive oil and season with salt and pepper. Bake for 20 minutes. Note that these tomatoes can be done in the same oven, along with the halibut- just start the tomatoes 10 minutes earlier than the fish.