Easy and Best One-Pan Halibut with Minted Pea Puree

This one-pan halibut is the perfect combination of ease, speed and sophistication. Based on classic French technique, this method of cooking fish removes any of the intimidation, as it starts in a cold pan with aromatics and ends with beautifully steamed fish and a delicious sauce. What’s more? The fish is ready in less than 5 minutes!

Paired with a Spring pea puree with notes of mint, basil and lemon, this is truly a weeknight masterpiece.

I learned this method of cooking fish in culinary school, what feels like a hundred years ago, and it is as striking to me today, as it was then.

Why striking? THE SIMPLICITY. But also the complex flavors. As a matter of fact, in my opinion, this dish is a perfect intersection of low effort and maximum flavor.

Over the years, I have loved teaching this method to students, as it removes so much of the intimidation that many find around cooking fish.

Classics are classics for a reason. And this method of preparing halibut is the perfect case in point.

And if you’re looking for some other seafood options, consider this Slow Roasted Salmon with Spring Herb Sauce or these Sheet Pan Shriimp Tacos with Roasted Pineapple Salsa.

Recipe ingredients

You’ll need the following ingredients to make this super easy one pan halibut recipe :

Ingredient Notes

Most of the ingredients to make this halibut are easy to find and readily available at most any grocery store. Seek out a fish monger or reputable grocery store with a great seafood counter to find your halibut.

And, if you’re able, swing by your local farmer’s market to grab any of the fresh ingredients that you can. It supports your local food economy and there’s no question that the flavor will be best.

Here are a few ingredient notes:

Halibut: Be sure to seek out a reputable source for your fish – a fish monger or a grocery store with a great seafood counter full of high quality fish and shellfish. Make sure the fish is on ice and the ice should look clean. The fish should look firm, moist and not look ragged around the edges. And the fish should never smell fishy. If you don’t have access to fresh halibut (which has actually been previously frozen), don’t sweat it – you can use the frozen – just make sure it is thawed completely. Alternatively, you could use another meaty, but flaky white fish like cod. Just know that you may need to adjust the cooking time according to the thickness of the fish. I am a huge fan of the Seafood Watch website for all information concerning fish selection and sustainability – it is a fantastic resource.

Stock: You can use fish stock, chicken stock or vegetable stock – whichever you have.

White wine: Use a DRY, NOT SWEET white wine for best results. For this dish, I really like a sauvignon blanc – it’s dry and light and pairs well with citrus and herb notes.

Peas: Frozen peas or fresh peas, when in season, will work in this recipe. If you choose to use fresh peas, make sure they are sweet, and know that you will need to adjust the blanching time by cooking them an extra minute or two.

How to make One-Pan Halibut with Minted Pea Puree: STEP BY STEP

Steps 1 & 2:

Bring a large saucepan of well salted water to a boil to blanch the peas.

Next, prepare the rest of the ingredients: mint, basil, parsley, shallots, and lemon zest.

Steps 3 & 4:

When the water has come to a boil, add the peas and cook for one minute. Drain and add them to a blender.

Add the rest of the ingredients for the puree to the peas: butter, chicken stock, mint, basil, parsley, lemon zest, salt and pepper. Blend until completely smooth.

Steps 5 & 6:

Grab a saute pan (cold) and scatter the chopped shallot and one tablespoon of the parsley on the bottom.

Next add the halibut filets on top and season them with salt and pepper. Then, add the wine and stock to the pan around the filets.

Steps 7 & 8:

Bring the saute pan over to the stove. Cover the pan tightly with foil or a lid and bring to a boil. As soon as the liquid reaches a boil, reduce to a simmer and cook about 4 minutes.

To check to see if the fish is done, pull back the foil and press one of the filets with your finger – the flesh of the fish should be slightly firm and bounce back when you touch it. Turn off the heat. *SEE VIDEO BELOW.

Steps 9 & 10:

When the fish is done, remove the filets from the pan, place them on a plate and cover them to keep them warm.

Return the pan to medium low heat and reduce the liquid until it starts to thicken a little and reach a slightly syrupy consistency.

Whisk in the cold butter and turn off the heat.

Steps 11 & 12:

Add the remaining tablespoon of chopped parsley. *It will seem like very little sauce, but you only need a little. As a reduction sauce, it has very concentrated flavor, so a little goes a long way.

Finally, serve it by making a base of puree on your plate, top with halibut, and spoon a little sauce over top.

How to tell when fish is done

Storage & Reheating

STORAGE: Store the fish and the pea puree separately in airtight containers for up to 3 days. Please note that the pea puree will start to darken over time – it is still delicious!

REHEATING: I would recommend reheating the fish and the puree separately, as the fish will take longer to reheat. Microwave or reheat the puree in a small saucepan over low heat. Reheat the fish by placing it in a pan on the stove with a little water or stock over medium heat, covered, until warmed through. You can also reheat the fish in the microwave in 30 second intervals until warmed through, though the stovetop method is a little gentler.

Substitutions & Variations

Halibut: You can substitute another white flaky fish for the halibut. If it is a thinner fish, you will need to reduce your cooking time, accordingly. You could even use salmon. I would not recommend more meaty fish like swordfish or mahi mahi.

Minted Pea Puree: You can serve this with a number of different things – as simple as steamed rice or quinoa or a bed of roasted vegetables. I chose the pea puree because I love the flavor combination and it’s really quick and easy to make.