Tuscan Halibut w/ Roasted Root Vegetables

When I lived in Seattle, I had access to amazing seafood. Halibut was cheap, well sort of, but I would go to the Pike Street Market and get it right off the boat.  When I was at my favorite fish monger (Crosby’s Crab Company) this week, they had some in the counter so I decided to just bake this great fish for dinner with some roasted veggies.  So it’s healthy and delicious.  I also got fresh root vegetables at the farmer’s market from Pennington Farms and got the best baby carrots ever.   Hope you enjoy it.
1 1/2 pounds halibut steaks, 1 inch thick
4 oz white wine
Tuscan seasoning
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon white pepper
1/4 teaspoon salt
1/4 teaspoon sage
1/4 teaspoon red pepper
4 tablespoons olive oil
Mix all spices and herbs mix with olive oil
Place fish on parchment-lined baking sheet
Sprinkle fish with spice and herb mixture
Sprinkle with wine
Let sit for 30 minutes
Preheat oven to 350
1 pound fingerling potatoes
3 parsnips, cut into bite-size pieces
3 large carrots, cut into bite-sized pieces
1 yellow onion quartered
5 cloves of garlic smashed and peeled
4 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon red pepper
1/2 teaspoon onion powder
1 tablespoon lemon juice
Mix the vegetables together and coat with oil
Place coated vegetables on a sheet pan lined with foil or parchment
Sprinkle vegetables with spices and mix
Sprinkle with lemon juice
Bake for 1 hour
After 30 minutes, add fish to oven
Bake for 25 minutes or until fish begins to flake
tuscan halibut 2
tuscan halibut
tuscan halibut 3
tuscan halibut 2

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