Whisk together lemon juice, olive oil, minced garlic, salt, and pepper in a small bowl.

Pour the mixture into a resealable plastic bag.

Add the halibut fillets and coat with the lemon mixture.

Refrigerate for 30 minutes to marinate.

Preheat oven to 400°F (200°C).

Spray a baking sheet with vegetable oil cooking spray.

Remove halibut from marinade and arrange on the prepared baking sheet.

Roast for 15-18 minutes, until the fish flakes easily.

Heat 3 tablespoons of olive oil in a medium skillet over medium-high heat.

Add thinly sliced shallots and sliced red bell pepper.

Season with salt and pepper.

Cook, stirring frequently, until the shallots are soft and translucent, about 6 minutes.

Remove the pan from the heat.

Add thawed petite peas, chopped fresh mint, lemon zest, and fresh thyme.

Drizzle with the remaining 2 tablespoons of olive oil and stir to combine.

Season the salad with salt and pepper.

Spoon the pea and mint salad onto 4 plates.

Top each salad with a roasted halibut fillet.

Garnish with the remaining chopped mint and serve immediately.