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.

Halibut:

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

Veggies:

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