Broiled Halibut with Ricotta-Pea puree

This is another food Network magazine recipe that I love! I made it last night and it was a hit and so easy to make.

3 small carrots
1 medium red onion, thinly sliced
3 Tbsps extra vigin olive oil
salt and pepper to taste
4 6-ounce center-cut skinless halibut fillets(I used orange roughy)
1/2 tsp smoked paprika
1 10-ounce package frozen peas
1/3 cup ricotta cheese
1-2 Tbsp unsalted butter

Preheat the broiler. Line a broiler pan with foil and preeat 5 minutes.

Meanwhile, toss carrots and onions in olive oil and salt and pepper. Also brush fish on both sides with olive oil, salt and pepper, and sprinkle smoked paprika over both sides. Coat fish evenly with the paprika.

Carefully remove the pan from the oven, place the fish in the center and scatter the onion and carrots around. Broil until the fish is golden and just cooked through, 8 to 10 minutes.

Meanwhile, microwave peas in a bowl with 1/4 cup water until just tender, about 4 minutes. Transfer the peas and liquid to a food processor and pulse with the ricotta, butter, and salt and pepper to taste, to make a slightly chunky puree. Divide the puree among plates and top with the fish, carrots, onion, and drizzle with pan juices.