Halibut fillets 
4 medium leeks, finely sliced
100g unsalted butter
3 tablespoons olive oil
100g dry white wine 
2 cups peas
Salt and pepper, to taste
In a large sauté pan over medium heat, melt butter and 1 tablespoon oil. 
Soften leeks for 12-15 minutes, add the white wine and gently simmer for approximately 5 minutes. 
Stir in the peas and simmer until just cooked, about 2 minutes. Season with salt and pepper.
In a large nonstick frying pan heat 2 tablespoons olive oil over medium-high heat. 
Season halibut fillets with salt and pepper on either side. 
Place halibut fillets in the pan and cook until the fish is nicely browned on one side, approximately 4 minutes. 
Flip and cook for an additional 2-3 minutes until the other side is browned and fish is opaque 
Place peas and leeks onto a plate and service fish on top.

A Greg Emmerson recipe