(from The Campagna Table)
Makes 4 servings
1 zucchini, but into ¼-inch dice
1 small fennel bulb, cut into ¼-inch dice
1 beet, boiled until tender, peeled and cut into ¼-inch dice
1 turnip, peeled and cut into ¼-inch dice
1 onion, thinly sliced
2 cloves garlic, thinly sliced
¼ cup plus 2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
Four 8-ounce halibut fillets, at least 1-inch thick
1 tablespoon freshly chopped thyme
Preheat the oven to 450°F.
In a large roasting pan, toss the vegetables and garlic with ¼ cup of the olive oil and salt and pepper to taste.
Rub the fillets with the remaining 2 tablespoons olive oil and season on both sides with salt and pepper. Arrange the fillets in a single layer on top of the vegetables. Sprinkle with thyme. Bake 18-22 minutes, until cooked to your liking. Check the dish after 10 minutes; if the vegetables seem to be browning too quickly, reduce the heat to 400°F.