Grilled halibut with green pea and ricotta puree

Ingredients:

• 4 (170 g each) skinless halibut fillets (back), 4.5 cm thick
• 3 small carrots, cut into 4 pieces lengthwise
• 1 medium-sized red onion, thinly sliced ​​into half rings
• 3 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground black pepper
• 1/2 tsp smoked paprika
• 1 pack (280 g) frozen green peas
• 1/3 tbsp. ricotta cheese
• 1 tbsp (15 g) unsalted butter

Preparation:

1. Preheat the grill (broiler). Line a grill pan with foil and preheat for 5 minutes.
   
   Meanwhile, brush the carrots and onions with 1 tablespoon of olive oil, season with salt and pepper. Brush the fish with the remaining 2 tablespoons of olive oil, season with salt, pepper, and paprika. Use a brush to distribute the paprika evenly over the fish.
   
   Carefully remove the pan from the oven, place the fish in the center, and arrange the onions and carrots around it. Bake until the fish is golden brown and cooked through, 8-10 minutes.
   
   While the fish is cooking, place the peas in a bowl, add 1/4 cup water, and microwave until soft, about 4 minutes. Transfer the peas and cooking liquid to a food processor and pulse with the ricotta, butter, and a pinch of salt until smooth and lumpy. Divide the purée among the fish, carrots, onions, and pan juices.