Recipe
Lemony Roasted Halibut
Lemony Roasted Halibut
Serves 6
This recipe combines in abundance two of my favorite things — lemons and fresh herbs. Always choose the freshest fish available, one that looks glossy and does not smell fishy. This recipe works well with striped bass, black cod, or even salmon.
Ingredients
6 filets wild caught or sustainably-farmed fresh halibut fish (aim for 5-ounce filets that are 1 to 1 ½ inches thick)
1 tablespoon extra virgin olive oil
2 tablespoons melted butter
1 tablespoon Maldon sea salt
1 teaspoon freshly ground pepper
3 large lemons, two of the lemons zested and juiced, and the third lemon sliced
2 tablespoons roughly chopped fresh herbs, such as dill, basil, cilantro or parsley
Directions
Bring fish to room temp by sitting out of the refrigerator for 30 minutes.
Meanwhile, preheat the oven to 350°F. Do not rinse but wipe the filets dry with a paper towel. Brush the fish with butter or oil over all sides to coat and place in a 9-inch by 13-inch glass baking dish. Sprinkle it with salt, pepper, and lemon zest. Pour lemon juice over the top.
Bake in the preheated oven, until firm to the touch, 10 to 12 minutes. Using a meat thermometer to bring the internal temp to 120°F, remove immediately at this temperature and cover with foil for about 10 minutes. The fish will continue cooking slightly when you pull it out of the oven, so err on the side of it being slightly undercooked to avoid dry overcooked fish.
Place fish on a platter and drizzle with baking juice. Lay lemon slices over each fish filet and sprinkle with fresh herbs.