Im going out of town Wednesday night for 2.5 weeks of mostly work mixed with a little family/friends fun on the weekends (yes, it feels like dj vu from September to me too), so I decided we were due for another one of our fish filets from Alaska while we still had the opportunity to eat at home together.I was a bit concerned that the recipe I selected was too plain, but it actually burst with flavor.I think the key was that I used Penzeys Herbes de Provence, which really packs a punch.I also zested some lemon over the halibut.What an effortless go-to for any kind of fish.