Herb Roasted Alaskan Halibut with Fennel Confit, Nicoise Olives, Sweet Peppers and Yukon Gold Potatoes

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Halibut:

2 pounds Alaskan halibut fillet

Salt and freshly ground black pepper

2 tablespoons olive oil

2 tablespoons butter

5 sprigs fresh thyme

2 garlic cloves

Ragout:

1 tablespoon butter

1 cup fish fume

1 cup cooked diced Yukon gold potato

1 bulb fennel, small dice, cooked soft

1 heirloom tomato, small dice (recommended: Brandywine)

1-ounce nicoise olives

1 sprig basil, leaves chopped

Salt and freshly ground black pepper

Dash sherry vinegar

5 red peppers, roasted, peeled and diced

1 tablespoon parsley oil

3 scallions, julienne