Ingredients:

For the Halibut:

4 halibut fillets (about 6 oz each), skinless

Salt and black pepper, to taste

2 tablespoons olive oil

For the Fingerling Potatoes:

1 pound fingerling potatoes, halved lengthwise

2 tablespoons olive oil

Salt and black pepper, to taste

1 teaspoon fresh rosemary, finely chopped

For the Umami Sauce:

1/4 cup soy sauce

2 tablespoons mirin

1 tablespoon sake

1 tablespoon oyster sauce

1 tablespoon brown sugar

1 teaspoon sesame oil

1 teaspoon grated ginger

1 clove garlic, minced

For Garnish:

Fresh chives, chopped

Lemon wedges

Instructions:

1. Prepare the Halibut:

Preheat the oven to 375°F (190°C).

Pat the halibut fillets dry with paper towels. Season with salt and black pepper.

In an oven-safe skillet, heat olive oil over medium-high heat. Sear the halibut fillets for 2 minutes on each side until golden brown.

2. Roast Fingerling Potatoes:

In a bowl, toss the halved fingerling potatoes with olive oil, salt, black pepper, and chopped rosemary.

Transfer the potatoes to a baking sheet and roast in the preheated oven for about 20-25 minutes or until golden and tender.

3. Make Umami Sauce:

In a small saucepan, combine soy sauce, mirin, sake, oyster sauce, brown sugar, sesame oil, grated ginger, and minced garlic. Bring to a simmer over medium heat and cook for 2-3 minutes until the sauce thickens slightly.

4. Assemble and Finish:

Pour a portion of the umami sauce over each seared halibut fillet.

Serve the halibut on a bed of roasted fingerling potatoes.

Drizzle additional umami sauce over the potatoes.

Garnish with chopped fresh chives and serve with lemon wedges on the side.

Optional Tips:

Consider marinating the halibut fillets in a bit of the umami sauce for about 30 minutes before cooking for an extra depth of flavor.

You can add sautéed spinach or steamed asparagus as a side for added freshness and color.

Experiment with different types of potatoes or a mix of colorful fingerling potatoes for a visually appealing presentation.