Ingredients:

3 Tbsp unsalted butter
1 medium red onion, halved and cut into 1/2" slices
1-1/2 lbs Red Bliss potatoes, scrubbed and cut into 3/4" wedges
8 medium cloves garlic, unpeeled
8 sprigs fresh thyme
4 bay leaves
2-1/2 tsp Urban Accents Fisherman's Wharf
2 tsp vegetable oil
1-1/2 lb halibut fillet (in a single piece)
1 lemon, cut into wedges

Directions:

Preheat oven to 200 degrees F. Heat the butter in a large nonstick skillet over medium-high heat. When the foaming subsides, add the onion, potatoes, garlic, thyme, bay leaves and 1 tsp of Fisherman's Wharf. Cook, stirring occasionally, until the potatoes begin to brown, about 10 minutes. Reduce heat to medium and cook, stirring occasionally, until the potatoes are well-browned and easily pierced with a knife, about 20 minutes. Remove the thyme sprigs, bay leaves and garlic cloves; discard the thyme and bay leaves. Using tongs, squeeze the garlic cloves from their skins and roughly chop. Toss the garlic in with the potatoes. Transfer potato mixture to an oven-safe bowl and place the bowl in the oven to keep warm.

Using paper towels, wipe the skillet clean. Add the oil and heat over medium-high heat until smoking. Meanwhile, sprinkle the fish with 1-1/2 tsp Fisherman's Wharf. Place the fillet skin side down in the pan and cook until the fish is cooked through and opaque, about 4-5 minutes. Place the potatoes on a serving platter and set the fish over them. Garnish with the lemon wedges and serve immediately.