Preheat oven to 400 degrees F (200 degrees C).
Cut Red Potato (12 ounce) into quarters, and set aside. Cut one inch off the ends of the Asparagus (8 ounce) and discard the ends. Set aside. Finely chop the Garlic (3 clove) and pile the chopped garlic on one side of the board along with Salt (1/4 teaspoon).
Tilt the knife at an angle and drag it over the garlic, scraping it across the surface of the board until the garlic becomes a smooth paste. Set aside.
In a small bowl, mix together a quarter cup of water and Vegetable Base (1 package).
Zest Lemon (1) and set aside. In the same both with the broth, juice the lemon and set aside.
Place potatoes into a medium saucepan with eight cups of water and Salt (1 teaspoon). Bring to a boil over high heat. Reduce heat to medium low and cover. Simmer until tender, about 20 minutes.
Add the garlic paste, a quarter of the Butter (1 tablespoon), Salt (1/2 teaspoon) and Black Pepper (1/4 teaspoon). Mash until well combined. Keep warm for plating.
Meanwhile, pulse the Toasted Hazelnuts (2 tablespoon), Breadcrumbs (2 tablespoon), and lemon zest in a food processor until finely ground. Pour onto a plate and set aside.
Pat dry Halibut Fillet (2) with paper towels and season both sides with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Gently press one side of the halibut fillets into the nut mixture and set aside.
Melt the remaining Butter (3 tablespoon) in a small saucepan over medium high heat until it turns a nutty brown. Stir in the vegetable broth and lemon juice. Bring it to a simmer. Remove from heat and keep sauce warm until plating.
In a medium saute pan over medium high heat, add one tablespoon of olive oil. When the oil is hot, add the halibut fillets crust side up into the pan. Cook until halibut starts to brown, about three to four minutes.
Turn the fillets over and bake crust side down until the fish flakes easily with a fork, about five minutes.
In a medium sauté pan over medium-high heat, add one tablespoon of oil. When hot, add the asparagus, Salt (1/4 teaspoon) and Ground Black Pepper (1/2 teaspoon). Saute for two to three minutes until cooked, and set aside.
In the center of two plates, place the mashed potatoes. Add the halibut fillets directly on top. Plate asparagus next to mashed potatoes. Spoon sauce over the fish.