Baked Halibut with Pea Sprouts and Herb Butter

Makes 6 servings

* 1/4 lb (115 g) unsalted butter, softened

* 1 shallot, minced

* 1 1/2 tbsp (22 mL) minced chervil

* 2 tsp (10 mL) minced chives

* 4 tsp (20 mL) minced tarragon

* 2 tbsp (30 mL) lemon juice

* Salt

* 6 cups (1.5 L) pea sprouts OR substitute any kind of green sprout

* 6 halibut steaks OR fillets, about 6 oz (165 g) each

1. Preheat the oven to 400 F (200 C). Beat together the butter, shallot, chervil, chives and tarragon until the mixture is relatively smooth and pale green. Beat in the lemon juice. Taste and season with 1/4 tsp (1 mL) salt. The butter should taste very lemony.

2. To prepare the packets, place a sheet of foil on the work counter. Arrange 1 cup (250 mL) of pea sprouts in a bed in the centre. Lightly salt a piece of halibut and place it on the pea sprouts. Place a generous spoonful of the herb butter on top of the halibut. Seal the packet tightly, folding the edges over several times to ensure a tight seal.

3. Place the sealed packets on a cookie sheet with sides; bake for 12 to 15 minutes (the longer time if you like your fish more thoroughly cooked).

Transfer the baked packets to a plate and serve immediately, but be careful as the packets are full of very hot steam.

Approximate nutrition per serving: 542 calories, 21 g fat, 58 g protein, 35 g carbohydrates, 5 g fibre