Pan-Seared Halibut with Lemon Cream over Lavender Fettuccine

Serving Size:  4-6
Prep Time:  10 Minutes
Cook Time: 30 Minutes
Total Time:  40 Minutes


1 lb. Pappardelle's Lavender Fettuccine
4 (3 oz.) halibut filets
4 Tbsp. butter, divided
4 Tbsp. neutral oil
2 sprigs tarragon
1 tsp. dried lavender buds
1 tsp. salt
¼ tsp. white pepper
2 Tbsp. sugar
Zest of 2 lemons
2 Tbsp. lemon juice
½ cup heavy cream


  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!