Yield:  6 servings

6 fillet (5 oz) halibut
1 each Meyer lemon; zested
1 tablespoon fresh thyme leaves
2 tablespoon Italian parsley; chopped
1 1/4 pound fingerling potatoes; washed
4 tablespoon unsalted butter
2 pounds fresh fava beans; blanched, shucked
2 tablespoon extra virgin olive oil
  Kosher salt; to taste
  Freshly ground black pepper; to taste
2 teaspoon savory leaves
3/4 cup crème Fraîche
6 sprig savory; for garnishing

1 recipe Meyer lemon salsa; for garnishing  (see below)

 Place the halibut fillets in a baking dish and season with the Meyer lemon zest, thyme, and parsley.  Cover with plastic wrap and place in the refrigerator for at least 4 hours or overnight.

Place the potatoes in a medium pot and cover with cold water by 3 inches. Add a tablespoon of salt and bring to a boil.  Reduce heat to a simmer and cook until the potatoes are tender, about 15 minutes.  Strain the potatoes, reserving a cup of the boiling water.  Cool the potatoes for 2 minutes and then smash them with the back of a wooden spoon.

Heat a large sauté pan over medium heat.  Add the butter, smashed potatoes, and 3/4 teaspoon of salt.  Stir to coat the potatoes and add the fava beans.  Add a few tablespoons of the reserved potato water to the pan, cover and turn off the heat while you prepare the fish.

Heat a large sauté pan or cast-iron skillet over high heat and add the olive oil.  When the first wisps of smoke appear add the fish without crowding the pan.  You may have to do this in batches.  Sear the fish for 3-4 minutes, until a crust develops.  Turn the fish and sear on the other side.  Lower the heat and cook just a bit longer until the fish is translucent.  This will only take a couple of minutes so be careful to watch the heat.

To make the Savory Crème Fraîche:  Using a mortar and pestle, pound the savory leaves to a paste.  Add the crème Fraîche and use a rubber spatula to combine well.  Season with 1/4 teaspoon of salt and a few grinds of black pepper.

 Turn the potatoes back up to medium heat and season to taste with salt and pepper.

 To serve:  Place a mound of mash in the center of each plate and top with a filet of halibut.  Spoon a dollop of savory crème fraîche on top of the fish and garnish with a sprig of savory.  Spoon salsa around the plate.

 Meyer Lemon Salsa

 3 large Meyer lemon
2 tablespoon diced shallots
1/3 cup extra virgin olive oil
1 teaspoon minced savory
1 tablespoon sliced mint
2 tablespoon Italian parsley; chopped
Kosher salt; to taste
Freshly ground black pepper; to taste

Segment the lemons:  Peel the lemons removing all of the peel and pith. With a sharp knife cut in between the membranes of each section over a bowl, catching the segments and any juice.  Cut the lemon segments into smaller pieces.  Discard any seeds and membrane.  You should have about 1/4 cup each of segments and juice.
 
Place the lemon juice in a small bowl and add the shallots and 1/3 teaspoon of salt.  Let this macerate for 5 minutes then slowly whisk in the olive oil.  Stir in lemon segments, savory, mint and parsley.  Taste and balance the seasoning.

Wine Pairing:  Courtesy of The Wine Cellars of Annapolis 

We wanted a wine that would balance the acidity from the Meyer lemon salsa but not be too grassy. This wine is perfect.

 2005 Marlborough Sauvignon Blanc from Drylands Estate in New Zealand. Available at Wine Cellars of Annapolis for $14.99