Halibut with Peas, 1

Martha and chef Eric Ripert prepare braised halibut with peas a la francaise and a refreshing arugula and artichoke salad. Part 1.

Braised Halibut Served in Casserole with Peas a la Francaise

Divide bacon evenly between four 3-quart Dutch ovens. Place each over medium heat and cook until bacon is crisp and fat is rendered. Divide onions evenly between Dutch-ovens and add 1 tablespoon water to each; cook until tender, about 5 minutes.
Season halibut fillets with salt and pepper and place one in each of the 4 Dutch-ovens. Add onions, peas, and lettuce around fillets; top each with 1 tablespoon butter and season with salt and pepper. Divide chicken stock evenly between dishes, cover, and place over high heat until liquid comes to a boil. Immediately reduce heat to medium and continue cooking until a metal skewer inserted inside the fish for 5 seconds feels warm when touched, about 5 minutes.
Serve immediately sprinkled with chopped mint.