Roasted Halibut with Potatoes, Corn, and Andouille Sausage (serves 4)

4 Tablespoons unsalted butter, softened
2 teaspoons Old Bay Seasoning
1 teaspoon lemon juice
3 Tablespoons vegetable oil, divided
1 ½ pounds small red potatoes, unpeeled, halved (small, about 1 to 2 inches in diameter)
¾ teaspoon table salt, divided
½ teaspoon pepper, divided
4 ears corn, husks and silk removed, cut each into thirds
12 ounces Andouille sausage, sliced 1 inch thick
4 (6 to 8 oz) skinless halibut fillets, 1 inch thick (Substitutions: Mahi-mahi, Snapper, Swordfish)
1 Tablespoon minced fresh parsley

1. Heat oven to 500 degrees and position the oven rack to the lowest position.
2. Stir butter, Old Bay, and lemon juice together in a small bowl until ingredients are thoroughly mixed.

3. Brush the baking sheet with 1 Tablespoon of oil. Toss the potatoes with 1 Tablespoon of oil, 1/8 teaspoon salt, 1/8 teaspoon pepper in a bowl, then arrange the potatoes cut side down on half of the baking sheet.  Toss corn with the remaining 1 Tablespoon of oil, 1/8 teaspoon of salt, 1/8 teaspoon of pepper and place on the empty side of the baking sheet. Arrange the andouille sausage around the corn. Roast until the potatoes, sausage, and corn are lightly browned, about 20 to 25 minutes, rotating the baking sheet half-way through roasting.

4. Remove the baking sheet from the oven and reduce the temperature to 425 degrees. Transfer the corn to a clean bowl, leaving the sausage and potatoes on the baking sheet. Add 2 Tablespoons Old Bay butter-mixture to the corn,  toss to coat, and cover the bowl tightly with aluminum foil to keep warm until ready to serve.

5.Pat the Halibut dry with paper towels and sprinkle with remaining ½ teaspoon of salt and ¼ teaspoon of pepper. Slide the sausage to the side of the sheet with the potatoes, then place the halibut on the empty side of the sheet. Roast until the fish flakes when gently prodded with a paring knife or fork and registers 130 degrees, 8 to 12 minutes, rotating the baking sheet hallway through roasting.

6. Transfer the potatoes, andouille sausage, and halibut to a platter. Season the potatoes with salt and pepper to taste. Dot the remaining butter mixture over the halibut. Tent the platter with aluminum foil and let rest for 10 minutes. Add corn and sprinkle with parsley. Serve and Enjoy!