Fish for Dinner

Once again the diet called for a fish dinner. Pacific halibut is in season these days, and since it's best choice on my Monterey Bay Aquarium sustainable seafood guide, we've been eating a lot of it this year while trying to make lighter meals. For something just a little different I chopped eggplant, zucchini, red peppers, and for a change -- shallots, and mixed them up with a little olive oil, oregano, S&P, and thyme. I laid the vegetables on a baking tray and popped them, along with some sliced potatoes for James into a 450º oven for about 10 - 15 minutes. When the vegetables were getting tender I added a seasoned halibut file, drizzled with a bit of olive oil, to the tray and returned it to the oven for 10 minutes. I turned the fist over and cooked for 8 minutes ore (this was a pretty thick filet). For a little flavor punch and to play up the Provencal style I already had going I whipped up a basil vinaigrette (1 bunch basil, 1 clove garlic, 1/3 cup olive oil, 2 TB white balsamic vinegar, S&P, and a pinch of crushed red peppers) for a quick topping/ sauce.