It’s a complete dinner in just 20 minutes. And it couples wild halibut with tiny spring fresh brussels sprouts. Watch as Eye on Sun Valley’s Marie Gallo shows how easy it is to cook this dish. And get the recipe below.

FOR HALIBUT:

Two 6-oz. halibut steaks

Salt and pepper

A few strips of white onion

4 slices tomato

A few slices of celery, optional

Olive oil, or butter

4 lemon slices

A couple sprigs of fennel, optional

Place one halibut steak in the middle of a sheet of aluminum foil. Sprinkle salt and pepper on top. Top with a few strips of white onion, two tomato slices, two lemon slices and a few slices of celery. If you wish, add a spring of fennel. Drizzle olive oil over. Or, top with a pat of butter and another pinch of salt.

Fold the foil over the steak to create a packet, and do the same with the other steak.

Lay both packets in a baking dish and cook 12 to 15 minutes at 400 degrees.

FOR BRUSSEL SPROUTS

3 Tablespoons olive oil, or butter or coconut oil

1 cup onion, diced

Salt and pepper

2 garlic cloves, diced

2 cups Brussel sprouts, cut in half

3 tablespoons lemon juice

Parsley and grated carrot, optional

Coat a skillet with three tablespoons of olive oil--or butter or coconut oil, if you prefer. Sweat diced onions, starting with the burner on high and turning it to medium. Sprinkle with salt and pepper. Add diced garlic cloves after a couple minutes, then two cups of Brussel sprouts that have been halved.

Cook two to three minutes—longer, if you don’t like your Brussel sprouts slightly crunchy. After three minutes, add lemon juice.

Place halibut steaks on top of cooked rice or cooked split peas. Ladle some Brussel sprouts alongside and sprinkle with parsley and grated carrot for color. Pour remainder of liquid over, if you like.

FOR SPLIT PEAS:

If you decide to go with split peas, add a half-cup dry split peas to two cups boiling water and cook for 20 to 25 minutes.