3 small carrots, quartered lengthwise
1 med red onion, thinly sliced
3 T. EVOO
kosher salt and freshly ground pepper
4 6-oz center-cut skinless halibut fillets (1-3/4 in thick)
1/2 t. smoked paprika
1 10-oz pkg frozen peas
1/3 C. ricotta cheese
1 t. unsalted butter
1. Preheat the broiler. Line a broiler pan with foil and preheat 5 minutes.
2. Meanwhile, brush the carrots and onion with 1 T. EVOO and season with salt and pepper. Brush the fish with the remaining EVOO, season with salt and pepper and sprinkle with paprika; brush to coat the fish evenly with paprika.
3. Carefully remove the pan from the oven, place the fish in the center and scatter the onion and carrots around. Broil until the fish is golden and just cooked through, 8-10 minutes.
4. Meanwhile, microwave the peas in a bowl with 1/4 C. water until just tender, about 4 minutes. Transfer the peas and liquid to a food processor and pulse with the ricotta, butter and a pinch of salt to make a slightly chunky puree. Divide the puree among plates and top with the fish, carrots, onion and pan juices.