Potato-crusted halibut

This recipe came from Boston chef Michael Schlow's new cookbook, It's About Time. Actually I don't own the book, but saw this recipe described in a newsletter and tracked it down. It's supposed to me served with reductions of carrot and white truffles. Instead, I deglazed the pan with lemon juice, which is why you see all that slop around the fish.

I enjoyed this, but DH didn't like the potato crust. He said the thyme tasted "burned." Next time I'll probably add some chili powder to the potato crust.