Alaskan Halibut with Carrot Puree, Asparagus, and Pistou | La Cucina Grandinetti

Ingredients

• 6 Alaskan halibut fillets, 5 to 6 ounces each
• 1 lemon zested and reserved for juicing
• 1 tablespoon plus 1 teaspoon thyme leaves
• 2 tablespoons coarsely chopped flat-leaf parsley
• 1/4 cup extra-virgin olive oil
• 1-1/2 cups sliced spring onions plus 1/2 cup sliced spring onion tops
• 3/4 pound asparagus, sliced on the diagonal into 1/4-inch pieces
• 3 tablespoons unsalted butter
• 4 ounces of pea shoots
• 6 tablespoons of creme fraiche
• Kosher salt and freshly ground black pepper