Oven Roasted Halibut with Provencal Olive Oil and Meyer Lemon Zest
I love really fresh fish, simply prepared, with just a little mild, Provencal-style olive oil. Meyer lemons, with a hint of sweetness, reflect the citrus notes of the oil.
2 tablespoons Provencal-style extra virgin olive oil
4 halibut fillets, about 1 –inch thick and a total weight of about 1 1/2 pounds
1 teaspoon coarse sea salt
1 teaspoon freshly ground black pepper
2 teaspoons finely grated Meyer lemon zest
2 tablespoons Meyer lemon juice
Preheat an oven to 400 degrees F. Film a baking dish with about 1/3 of the olive oil. Season the fillets on both sides with the salt and pepper and place them in the baking dish. Drizzle with another 1/3 of the olive oil and put the baking dish in the oven. Roast the steaks until they are opaque and flake easily with a fork, about 15 minutes. Remove from the oven, drizzle on the lemon juice and the remaining olive oil, then sprinkle with the lemon zest.