Preheat the oven to 225 degrees F.
4 halibut fillets, 6 to 8 ounces each, skin removed
Season the halibut fillets on both sides with salt.
1 tablespoon extra-virgin olive oil
In a cold nonstick, ovenproof sauté pan that can hold all four fillets, pour in 1 tablespoon of the olive oil.
Put the fish in the pan and rub the top of the fillets with the remaining 1 tablespoon olive oil.
1 tablespoon unsalted butter
Slide the pan into the oven and cook the fish until it reaches an internal temperature of 130 to 140 degrees F and flakes easily when prodded with a fork, 12 to 15 minutes.
4 (1/4-inch-thick) slices lemon
A few minutes after you put the fish in the oven, heat 1 tablespoon of the butter in a medium saucepan over high heat.
1/4 cup sliced almonds
5 large caperberries, halved lengthwise
When the butter is hot and foaming, add the lemon slices and cook them until they begin to caramelize, 2 to 3 minutes.
1/4 cup thinly sliced shallots
Flip the lemons and add the sliced almonds and caperberries, and sauté for 30 seconds.
1 cup spring peas, blanched
1 bunch of ramps with leaves, rinsed
1/2 cup sliced flat-leaf parsley
Add the shallots and sauté for another 30 seconds.
Add the ramps, peas, parsley and the remaining 2 tablespoons butter.
Continue to cook until the lemons soften and the almonds and butter brown, about 2 minutes.
Place the halibut filets on warm plates or a warm serving platter and spoon the sauce with ramps and springs peas over them.