Halibut with Fingerlings, Fava Beans, Meyer Lemon, and Savory Creme Fraiche

• 6 filets halibut, 5 to 6 ounces each
• 1 Meyer lemon, zested
• 1 tablespoon thyme leaves
• 2 tablespoons sliced flat-leaf parsley
• 1 1/4 pounds small fingerling potatoes
• 4 tablespoons unsalted butter
• 1 1/2 cups shucked fava beans, from 2 pounds in the pod
• 2 tablespoons extra-virgin olive oil
• 4 ounces pea shoots
• Savory creme fraiche (recipe follows)
• Meyer lemon salsa (recipe follows)
• Kosher salt and freshly ground black pepper
• 2 teaspoons savory leaves
• 3/4 cup creme fraiche
• Kosher salt and freshly ground black pepper
• 2 to 3 large Meyer lemons
• 2 tablespoons finely diced shallots
• 1/3 cup extra-virgin olive oil
• 1 teaspoon minced savory
• 1 tablespoon sliced mint
• 2 tablespoons chopped flat-leaf parsley
• Kosher salt and freshly ground black pepper

1. Season the halibut with the lemon zest, thyme, and parsley.
2. Cover and refrigerate at least 4 hours or overnight.
3. Remove the fish from the refrigerator 15 minutes before cooking to bring it to room temperature.
4. Place the potatoes in a medium pot, cover with cold water (by at least 4 inches), and add 1 tablespoon salt.
5. Bring to a boil, turn down the heat, and simmer gently for about 15 minutes, until the potatoes are tender when pierced.
6. Reserve a cup of the water and strain the potatoes.
7. When the potatoes have cooled, slightly smash them with the heel of your hand.
8. Heat a large saute pan over medium heat for 1 minute.
9. Add the butter, smashed potatoes, and 3/4 teaspoon salt.
10. Stir to coat the potatoes with the butter.
11. Add the fava beans and a few tablespoons of the reserved potato water to the pan.
12. Turn off the heat and cover while you cook the fish.
13. Heat a large saute pan over high heat for 2 minutes.
14. (You may need to cook the fish in batches or in two pans.)
15. Swirl in the olive oil and wait 1 minute.
16. Carefully lay the fish in the pan and cook 3 to 4 minutes, until its lightly browned.
17. Turn the fish over, lower the heat to medium-low, and cook a few more minutes until its almost cooked through.
18. Be careful not to overcook the fish.
19. When its done, it will begin to flake and separate a little and the center will still be slightly translucent.
20. Remember, the halibut will continue to cook a bit more once you take it out of the pan.
21. Turn the heat under the potatoes up to medium, uncover, and heat the potatoes and favas until hot through.
22. Toss in the pea shoots and cook about 1 minute, stirring to combine until the pea shoots are just wilted.
23. Taste for seasoning.
24. Spoon the potatoes onto a large warm platter, dot half the creme fraiche over them, and spoon half the lemon salsa on top.
25. Arrange the halibut over the potatoes and spoon the remaining creme fraiche and lemon salsa over each piece of fish.
26. Using a mortar and pestle, pound the savory leaves to a paste.
27. Add the creme fraiche and use a rubber spatula to scrape the sides and combine well.
28. Season with 1/4 teaspoon salt and a pinch of black pepper.
29. Cut both ends off the Meyer lemons.
30. Place the lemons cut side down on a cutting board.
31. Following the contour of the fruit with your knife, remove the peel and white cottony pith, working from top to bottom and rotating the fruit as you go.
32. Then, one at a time, hold each lemon in your hand and carefully slice between the membranes and the fruit to release the segments in between.
33. Discard the seeds and reserve the juice.
34. You should have about 1/4 cup of segments and 1/4 cup of juice.
35. Place the lemon juice in a small bowl and add the shallots and 1/4 teaspoon salt.
36. Let sit 5 minutes and slowly whisk in the olive oil.
37. Stir in the lemon segments, savory, mint, and parsley.
38. Taste for balance and seasoning.
39. You can make the Meyer lemon salsa and the savory creme fraiche earlier in the day.
40. You could also boil and smash the potatoes ahead of time.

filets halibut, lemon, thyme, parsley, potatoes, unsalted butter, fava beans, extravirgin olive oil, shoots, creme fraiche, lemon salsa, kosher salt, savory leaves, creme fraiche, kosher salt, lemons, shallots, extravirgin olive oil, mint, flatleaf, kosher salt

Taken from www.epicurious.com/recipes/food/views/halibut-with-fingerlings-fava-beans-meyer-lemon-and-savory-creme-fraiche-391093 (may not work)