Halibut and Spring Vegetable Skillet - Ellie Krieger

Ingredients

• Four (4- to 5-ounce) skinless, center-cut halibut fillets (may substitute with cod)
• 1/4 teaspoon plus 1/8 teaspoon fine salt, divided, plus more to taste
• 1/4 teaspoon freshly ground black pepper, divided, plus more to taste
• 2 tablespoons olive oil
• 1/2 large sweet onion (6 ounces), thinly sliced
• 1 bunch asparagus (about 1 pound), woody ends trimmed, cut on the bias into 2-inch pieces
• 1 large carrot (5 ounces) peeled, then cut into wide ribbons using a vegetable peeler
• 4 small red radishes, quartered
• 1/3 cup dry white wine (may substitute with 1/4 cup low-sodium chicken or vegetable broth plus 1 tablespoon fresh lemon juice)
• 1/4 cup low-sodium chicken or vegetable broth, or water
• 1 tablespoon fresh lemon juice, plus more to taste
• 1 tablespoon unsalted butter
• 1/2 cup tender fresh or frozen peas
• 4 teaspoons chopped fresh dill, for garnish
• 4 teaspoons chopped fresh parsley, for garnish