serves 4 1 shallot chopped 2 tsp coarse salt 1 tbsp cracked pepper 1 tsp chopped dried thyme 1 garlic clove, finely chopped 1 bay leaf, crumbled 2 tbsp olive oil Four 6 oz halibut fillets Potato Pancakes: 2 medium potatoes shredded 1 slightly beaten eggs 1 cloves garlic, finely minced 1/2 teaspoon salt 2 tablespoons cooking oil 1 cup onion chopped Mix all ingredients together, pan fry in oil 3-4 minutes per side until golden brown. Makes 4 nice potato pancakes. Arugula Salad: 1 bunch arugula 1 tbsp red wine vinegar 1/4 tsp Dijon mustard 3 tbsp olive oil Salt and freshly ground pepper Combine shallot, salt, pepper, thyme, garlic, bay leaf and 1 tbsp olive oil. Spread over fish and marinate for 30 minutes. To make salad, place arugula in a bowl. Whisk together vinegar, mustard and olive oil. Season with salt and pepper. Toss dressing with arugula. Place on four individual plates. Heat remaining olive oil in a skillet on medium heat. Add fish, skin side down. Sauté for 2 minutes, cover with lid, reduce heat to medium-low and cook 8 minutes longer or until fish is firm to the touch and white juices are beginning to appear. Remove skin and place fish on top of potato pancake and arugula salad on serving plates.
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