Turn oven to 200° and place a pan of water in oven.  Generously season the halibut and place on the rack above the pan of water.  Cook until done – approximately 25 minutes.

Cook quartered beets in heavily salted water with 3 stalks of thyme and orange slices.  Once just tender, remove from water and toss with 2 T olive oil and juice of one lemon. Remove thyme and orange slices then set beet salsa aside.

Blanche potato halves in highly salted water and quickly remove to ice water.  Dry and set aside.  Heat 1 T olive oil in a large pan and add sliced sweet onions and lemons.  Let caramelize slightly, but do not shake the pan.  When lemons begin to brown, add mushrooms and toss once to incorporate.  Add chopped thyme leaves, potatoes and generously salt.  Toss to mix and to heat potatoes through.  Remove from flame and toss in chopped mint. 

Equally divide hash amongst 4 plates, place one piece halibut on top and drizzle over beet salsa.

Return.

Slow Roasted Halibut with

Potato-Mushroom Hash