{"id":166,"date":"2013-05-24T13:37:03","date_gmt":"2013-05-24T20:37:03","guid":{"rendered":"https:\/\/georgeannebrennan.com\/?page_id=166"},"modified":"2013-05-24T13:37:15","modified_gmt":"2013-05-24T20:37:15","slug":"166-2","status":"publish","type":"page","link":"https:\/\/georgeannebrennan.com\/?page_id=166","title":{"rendered":"Oven Roasted Halibut"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter\" alt=\"hr_bar\" src=\"https:\/\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar-150x10.gif\" width=\"150\" height=\"10\" \/><\/p>\n<p>Oven Roasted Halibut with Provencal Olive Oil and Meyer Lemon Zest<\/p>\n<p>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.<\/p>\n<p>2 tablespoons Provencal-style extra virgin olive oil<br \/>\n4 halibut fillets, about 1 \u2013inch thick and a total weight of about 1 1\/2 pounds<br \/>\n1 teaspoon coarse sea salt<br \/>\n1 teaspoon freshly ground black pepper<br \/>\n2 teaspoons finely grated Meyer lemon zest<br \/>\n2 tablespoons Meyer lemon juice<\/p>\n<p>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.<\/p>\n<p>Serves 4<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-thumbnail wp-image-110\" alt=\"hr_bar\" src=\"https:\/\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar-150x10.gif\" width=\"150\" height=\"10\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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, &#8230;<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":64,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_s2mail":"","footnotes":""},"class_list":["post-166","page","type-page","status-publish","hentry","column","threecol"],"jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/166","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=166"}],"version-history":[{"count":1,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/166\/revisions"}],"predecessor-version":[{"id":167,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/166\/revisions\/167"}],"up":[{"embeddable":true,"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=\/wp\/v2\/pages\/64"}],"wp:attachment":[{"href":"https:\/\/georgeannebrennan.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=166"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}