New This Month

Braised Halibut Served in Casserole with Peas a la Francaise


This mouthwatering halibut recipe is courtesy of chef Eric Ripert, and goes wonderfully with his Arugula and Artichoke Salad.

  • Servings: 4

Source: The Martha Stewart Show, March Spring 2008


  • 4 ounces bacon lardoons, cut into 3/4-by-1/4-inch pieces
  • 5 tablespoons unsalted butter, plus more for baking dishes
  • 12 pearl onions, peeled
  • 4 halibut fillets (6 ounces each)
  • Fine sea salt
  • Freshly ground white pepper
  • 3 pounds fresh English peas, about 2 cups shelled
  • 1 cup shredded iceberg lettuce
  • 2 cups homemade or store-bought low-sodium chicken stock or Fish Fumet
  • 4 small sprigs fresh mint, chopped


  1. 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.

  2. 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.

  3. Serve immediately sprinkled with chopped mint.

Reviews Add a comment