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Preheat the oven to 400°F (200°C).
In a mixing bowl, combine the baby gold potatoes, olive oil, Herb de Provence, garlic powder, salt, and black pepper. Toss to coat the potatoes evenly.
Transfer the seasoned potatoes to a baking sheet lined with parchment paper.
Roast the potatoes in the preheated oven for 25-30 minutes, or until they are golden brown and crispy on the outside and tender on the inside.
While potatoes are cooking, pat dry the halibut fillets.
Heat olive oil in a non-stick skillet over medium-high heat. Season the halibut generously with garlic powder, paprika, pepper, and sea salt.
Place the fish fillets in the pan. Sear for 3 minutes until a golden crust forms, and the fish looks opaque on the edges.
Carefully flip the halibut and cook for an additional 2-3 minutes.
In a small mixing bowl, whisk together the plain yogurt and lemon juice until smooth.
Add in the freshly ground black pepper, chopped fresh dill, lemon zest and salt to taste. Mix well.
Spread some yogurt sauce on a plate, top with cooked fish (make sure to drizzle some oil from the skillet you used to fry the fish in on top, for that extra kick of flavor), add potatoes, garnish with fresh herbs, some toasted pine nuts, pink peppercorns and extra lemon zest.