• prep: 45 min
• cook: 0 hr
• total: 45 min

servings:

This recipe is adapted from Sarah Copeland's forthcoming book, "Feast" (Chronicle Books).This recipe is a brilliant way to work both greens and fish into your repertoire. The key player is gremolata, an uncooked green sauce; here, arugula gives it a mouthwatering peppery punch that contrasts with tender roasted potatoes, yellow squash, and mild Pacific halibut. The secret to getting that restaurant-quality sear on the fish is very simple: Cook it without turning it over, first on the stove top and then in the oven -- just to finish it off. Perfection.

• 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

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