Eating well at home and not spending a great deal of time in the kitchen is a challenge. I'm always looking for short cuts that don't compromise flavor; making one upscale vinaigrette/dressing and using it to season the protein, starch and salad for a meal is one solution.

In this recipe, I roasted potatoes 10 minutes; pulled them from the oven; added marinade-brushed halibut to the pan, and continued roasting the potatoes with the halibut an additional 10-12 minutes; both were cooked to perfection.

I used the remaining dressing to toss with salad greens. I discovered a new packaged artisan lettuce at Hiller's which includes three or four flavorful lettuce varietals. The box is priced $3-4 (I lost my receipt!) and makes several toothsome, flavorful salads — I think it's an exceptional value for the quality of the greens.

Yield: 2 servings

Time: 30 minutes

Ingredients

1/3 cup extra virgin olive oil 

1 teaspoon Spanish smoked paprika
1/2 tablespoon Spanish sherry wine vinegar
1 teaspoon minced garlic
1 teaspoon honey
2 (6-ounce) halibut fillets

1 orange, sectioned
12 ounces baby potatoes, halved ( 1 1/2-inch long each)

4 cups lettuce


Directions

1. Preheat oven to 400 degrees.

2. Zest orange and reserve 1 teaspoon of chopped zest, plus extra for garnish. Remove remove remaining peel, section orange and reserve.
3. Combine olive oil, smoked paprika garlic and zest. Season with kosher salt and freshly ground pepper. Brush 1/2 teaspoon of dressing on each side of halibut; lightly season one side of fish with kosher salt and freshly ground pepper. Reserve.
4. Toss potatoes with 1 tablespoon of dressing and lightly season with kosher salt and freshly ground pepper. On a foil lined baking seek roast potatoes, cut side down, 10 minutes. Remove from oven, and place halibut on pan. Place back in oven and continues until fish is just cooked through; 10 minutes if you overcook halibut it will toughen quickly.
5. Toss lettuce and sectioned orange with remaining vinaigrette and serve with roasted fish and potatoes.