Seared Halibut with Arugula Gremolata

INGREDIENTS

• 2 yellow squashes, sliced into 1/2-inch-thick half-moons
• 8 ounces new potatoes, halved (or quartered if large)
• 4 small shallots, peeled and quartered
• 4 tablespoons extra-virgin olive oil, divided
• Coarse salt and freshly ground pepper
• 8 ounces oyster or shiitake mushrooms, trimmed and sliced into 2-inch pieces
• 1 cup packed arugula or sorrel leaves, chopped
• 1 cup fresh flat-leaf parsley leaves, chopped
• 1/3 cup toasted pine nuts
• 1 small lemon, zested and juiced
• 1 tablespoon safflower oil
• 4 fillets (6 ounces each) Pacific halibut, skin removed