Pan-Seared Halibut with Lemon Cream over Lavender Fettuccine

Instructions: 

1. Preheat oven to 400ºF.
2. Cook pasta in a large pot of boiling water, stirring occasionally, until al dente, about 8-10 minutes. Drain and set aside.
3. Meanwhile, heat oil in an oven-safe skillet over high heat, but not smoking.
4. Pat halibut filets dry with a paper towel and season with salt and white pepper.
5. Place halibut in the oil and press down gently to avoid an air pocket forming under the filet. After 1 minute, lower heat to medium. Cook for 4 more minutes. Then, place the entire pan in the oven for an additional 4 minutes, or until the internal temperature reaches 130 degrees.
6. Remove pan from oven and add 2 Tbsp. butter, lavender, and tarragon. Baste fish for 1 minute and then allow fish to rest for 5 minutes.
7. Meanwhile, melt remaining 2 Tbsp. butter in another skillet over medium heat. Add lemon zest and cook until fragrant, about 1 minute. Add lemon juice and cook for 1-2 minutes.
8. Add cream and cook until thickened, about 2-3 minutes. Remove from heat.
9. Add pasta to sauce and stir to incorporate. 
10. Divide pasta into dishes. Top each with a filet, and garnish with lavender buds and lemon zest. Serve and enjoy!