Ingredients:
Halibut:
3 Fillets Atlantic Halibut 
Salt & Pepper, to taste
¼ cup Extra Virgin Olive Oil

Zucchini Pillows:
2 Zucchinis
¼ cup Panko Breadcrumbs 
Basil & Parsley, to taste 
Salt and Pepper, to taste
3 tbsp Buffalo Mozzarella Cheese

Potatoes:
4 Yukon Gold Potatoes
½ cup Extra Virgin Olive Oil
Salt and Pepper, to taste

Ragu:
½ cup Onions, sliced
¼ cup Fennel
¼ cup Chanterelle Mushrooms
½ cup Leeks
2 tbsp Butter
Lemon Juice
1 cup Tomatoes
1 sprig Thyme 

Method of Preparation:
Halibut:
First, season the halibut on both sides with salt and pepper. Let the pan come up to temperature and put the oil in. Once the fish is cooked on once side, flip the fish over. Place the pan into a 500-degree oven for 5-8 minutes. 

Zucchini Pillows:
Take a mandolin and cut the zucchini length wise. Take three pieces and fold them up. In the middle, put cheese and seasoning. Fold them together. Coat the outside with panko breadcrumbs and fresh basil, parsley, salt and pepper.  Place in a pan with oil. Flip the pillows once they are golden brown on one side.

Potatoes:
Slice the potatoes thin. Cover a hot pan in oil. Season the potatoes with salt and pepper on both sides. Place into the pan. Don’t crowd the pan. Remove from the pan once cooked.

Ragu:
Put the onions, fennel, mushrooms, leeks, butter into the same pan and cook down. Put the tomatoes into the pan. 

Plating:
Place three dollops of the sauce on a plate. Put the Zucchini Pillows on top. Drizzle with olive oil. Place the potatoes on a plate in a semi-circle or oval. Place the ragu on top of the potatoes. Lastly, put the halibut on top.