This is from Fraîche (2240 Chippendale Rd., West Vancouver, 604-925-7595) another winner for chef/owner Wayne Martin, whose upscale bistro Crave is already a hot spot. The view from the mountain is splendid and so is the food.

If you can't find halibut cheeks, thin pieces of fresh halibut are an excellent substitute.

2 cups peeled, diced Yukon Gold potatoes

3 tablespoons olive oil

1 cup diced onion

¼ cup red pepper, diced in ¼-inch pieces

3 tablespoons butter

1½ teaspoons chopped fresh thyme

¾ teaspoon chopped fresh rosemary

1 tablespoon chopped Italian parsley

¼ cup green onions, finely sliced

1 ounce (1 gram) prosciutto, julienned

6 pieces halibut cheeks, about 75 grams a person, or 375 grams halibut sliced

Fill a pot with salted water and bring to a boil. Add potatoes and return to a boil. Reduce to medium heat and cook for approximately 4 minutes or until potatoes are crisp tender. Remove and cool.

Heat 1 tablespoon olive oil in a heavy-bottomed sauté pan over medium heat. Add onions and sauté for 5 minutes or until lightly browned. Add 1 more tablespoon of olive oil to pan, then add potatoes and red peppers and sauté for 2 to 3 minutes or until the potatoes begin to brown. Add 1 tablespoon of butter and continue to sauté. The butter will assist in browning the potatoes. Continue cooking for 3 minutes or until potatoes are tender and lightly golden.

Add 1 teaspoon thyme, ½ teaspoon rosemary, 1 tablespoon parsley, green onions and prosciutto to the pan and toss to combine. Remove from heat and reserve.

Season halibut with remaining rosemary, thyme, salt and pepper. Heat another skillet over high heat and add the remaining 1 tablespoon olive oil. Cook for about 2 minutes, then add the remaining 2 tablespoons butter and cook an additional 2 minutes or until the fish is golden brown and medium-rare. Cook cheeks on one side only. (Thicker pieces of fish should be cooked on all sides.)

Divide the potato hash equally among four plates and top with fish. Serves 4.