Democracy Dies in Darkness
Halibut and Spring Vegetable Skillet
This recipe is as close as you can get to capturing spring in a skillet. It features flaky, white fish nestled into a saute of brilliantly colorful seasonal vegetables, all in a lemony, white wine pan sauce, and topped with a generous shower of tender, fresh herbs. It comes together in one pan in about half an hour, and is as uplifting and fulfilling as the season itself.
Refrigerate leftovers for up to 3 days.
Ingredients
measuring cup
Servings: 4
- Four (4- to 5-ounce) skinless, center-cut halibut fillets (may substitute with cod)
- 1/4 teaspoon plus 1/8 teaspoon fine salt, divided, plus more to taste
- 1/4 teaspoon freshly ground black pepper, divided, plus more to taste
- 2 tablespoons olive oil
- 1/2 large sweet onion (6 ounces), thinly sliced
- 1 bunch asparagus (about 1 pound), woody ends trimmed, cut on the bias into 2-inch pieces
- 1 large carrot (5 ounces) peeled, then cut into wide ribbons using a vegetable peeler
- 4 small red radishes, quartered
- 1/3 cup dry white wine (may substitute with 1/4 cup low-sodium chicken or vegetable broth plus 1 tablespoon fresh lemon juice)
- 1/4 cup low-sodium chicken or vegetable broth, or water
- 1 tablespoon fresh lemon juice, plus more to taste
- 1 tablespoon unsalted butter
- 1/2 cup tender fresh or frozen peas
- 4 teaspoons chopped fresh dill, for garnish
- 4 teaspoons chopped fresh parsley, for garnish
