Pan roasted halibut with warm potato salad

Heat a small saute pan over medium to high heat with canola oil.

Add quartered small yukon gold potatoes pre-boiled about 10 minutes until tender; season with salt and pepper and cook until crispy and golden brown, three to four minutes.

Add sliced green olives and halved cherry tomatoes, toss a few times and set aside.

Take the halibut fillets from the fridge and heat a saute pan on high. Season the halibut with kosher salt, olive oil and, if available, fresh cracked white pepper.

Add a little canola oil to the hot pan and sear the fish about two minutes on each side, until lightly golden on the presentation side.

After the first flip, add cold diced butter, crushed garlic, picked thyme and a good squeeze of lemon, and baste the fish with the butter as it cooks.

Set the fish aside. Add fresh arugula, a scoop of sour cream and whole grain mustard to the warm potatoes, season and mix.

Place a few scoops of potato salad in the bottom of a shallow bowl and top with the halibut.