Summer Halibut

Directions

1. Preheat the oven to 400 degrees. If you have a grill, heat it up for the corn.
2. Do the prep: Wash and halve the cherry tomatoes. Blanch the English Peas for 3 minutes in a small amount of salted boiling water. Remove from the water and set aside. Shuck the corn, wash, dry and brush with olive oil. Season with salt and pepper. Cut the fingerling potatoes in half lengthwise. Toss in a bowl with 2 ounces of olive oil, salt and pepper. Place on a parchment lined sheet pan. Zest the lemons and cut in in half, juice the lemons into a small bowl and set aside. Peel and dice the shallot. Strip the thyme leaves and set aside. Cut the butter into 6 pieces. Wash the halibut, dry it and season with salt and pepper. Get your plates ready. The Prep is done!
3. Cooking: Place the potatoes in the oven to roast for 30 minutes. Grill the corn so it is charred all over. Use a hot pan on the stovetop if a grill is not available. Cut the corn off the cob. Check the potatoes and use a spatula to turn them. Heat up a cast iron skillet on medium high heat. Add about 1/2 ounce of olive oil to the pan. Place the halibut in the pan to sear. Sear for 4 minutes on one side until very golden brown and a crust has formed. Flip the halibut over and cook for 2 more minutes. An instant read thermometer should read 145 degrees. Remove from the pan. Turn the heat down to low and add the lemon juice, zest, and shallots. Cook for 1 minute. Add the peas and corn. Remove the pan from the heat and add the butter 1 piece at a time, the thyme and fresh tomatoes. Remove the potatoes from the oven. Plate. Potatoes go down first, then Halibut, then the butter sauce with vegetables.