- 2 yellow squashes, sliced into 1/2-inch-thick half-moons
- 8 ounces new potatoes, halved (or quartered if large)
- 4 small shallots, peeled and quartered
- 4 tablespoons extra-virgin olive oil, divided
- Coarse salt and freshly ground pepper
- 8 ounces oyster or shiitake mushrooms, trimmed and sliced into 2-inch pieces
- 1 cup packed arugula or sorrel leaves, chopped
- 1 cup fresh flat-leaf parsley leaves, chopped
- 1/3 cup toasted pine nuts
- 1 small lemon, zested and juiced
- 1 tablespoon safflower oil
- 4 fillets (6 ounces each) Pacific halibut, skin removed
- Preheat oven to 425 degrees. Place squashes, potatoes, and shallots on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Roast 15 minutes. Add mushrooms and toss to coat. Roast until vegetables are tender and golden, about 15 minutes more.
- Meanwhile, combine arugula, parsley, pine nuts, lemon zest and juice, and remaining 2 tablespoons olive oil in a bowl. Season with salt and pepper; set aside.
- Heat safflower oil in a cast-iron or other large ovenproof heavy skillet over medium-high heat. Season halibut with salt and cook, undisturbed, 3 minutes. Transfer to oven, and then continue cooking until fish is opaque throughout, about 7 minutes. Serve fish with roasted vegetables and gremolata.
Alternatives: Sorrel and fish are a famous pairing in culinary circles; the tart herb could easily be substituted for the arugula. The flavor would be different but delicious in its own right. Alaskan wild salmon would also be at home here.