Halibut and Spring Vegetable Skillet

Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post

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.

Halibut and Spring Vegetable Skillet

Ingredients

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

Directions

Pat the halibut as dry as possible, then season the top with 1/8 teaspoon of each salt and pepper.

In a large, nonstick skillet over high heat, heat the oil until shimmering. Place the halibut in the skillet, top side down. (It may sputter, so stand back a bit.) Cook the fish without moving it until browned, about 2 minutes. Using a large spatula, transfer the fish to a plate.

Reduce the heat to medium and add the onion to the skillet. Cook, stirring frequently, until softened, 2 minutes. Then stir the asparagus, carrot, radishes and the remaining 1/4 teaspoon of salt and 1/8 teaspoon of pepper and cook until the vegetables have softened slightly, about 1 minute. Add the wine, increase the heat to medium-high and cook, stirring occasionally, until the wine is reduced by about half, about 4 minutes. Add the broth or water, lemon juice and butter and cook, stirring, until the butter has melted, about 1 minute.

Return the fish to the pan, cooked side up, nestling it into the vegetables. Cook for 2 minutes, basting the fish occasionally with the sauce. Then stir in the peas, and cook until the fish flakes easily with a fork and the vegetables are firm-tender, 1 to 2 minutes more. Taste, and season with additional salt, pepper and/or lemon juice, if desired.

Divide the fish and the vegetables among 4 shallow bowls or plates, top with the chopped dill and parsley and serve.

Serves 4

Per serving (one 5-ounce fish filet and about 1 cup vegetables)

Calories 274; Total Fat 11g (Sat Fat 3 g); Protein 26 g; Carb 15 g; Fiber 5 g; Cholesterol 63 mg; Sodium 283 mg; Total Sugar 7 g (including 0 g added sugar)