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Oven Roasted Halibut with Provencal Olive Oil and Meyer Lemon Zest<\/p>\n
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
2 tablespoons Provencal-style extra virgin olive oil
\n4 halibut fillets, about 1 \u2013inch thick and a total weight of about 1 1\/2 pounds
\n1 teaspoon coarse sea salt
\n1 teaspoon freshly ground black pepper
\n2 teaspoons finely grated Meyer lemon zest
\n2 tablespoons Meyer lemon juice<\/p>\n
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
Serves 4<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
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, …<\/p>\n","protected":false},"author":2,"featured_media":0,"parent":64,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_s2mail":"","advanced_seo_description":"","jetpack_seo_html_title":"","jetpack_seo_noindex":false,"jetpack_seo_schema_type":"","footnotes":""},"class_list":["post-166","page","type-page","status-publish","hentry","column","threecol"],"jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"jetpack-related-posts":[{"id":385,"url":"https:\/\/georgeannebrennan.com\/?page_id=385","url_meta":{"origin":166,"position":0},"title":"Provencal Chicken with Olives, Tomatoes and Red Peppers","author":"Georgeanne Brennan","date":"2013-06-18","format":false,"excerpt":"Provencal Chicken with Olives, Tomatoes and Red Peppers This is a classic example of using how complex flavor of olives is used to enhance a simple dish. 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It isn't a sweet soup, as you might think. Instead, the melon plays a background role, changed by the addition of onion, olive oil, salt, pepper, and the\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar.gif?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":391,"url":"https:\/\/georgeannebrennan.com\/?page_id=391","url_meta":{"origin":166,"position":4},"title":"Pork Loin Stuffed with Fresh Figs and Thyme","author":"Georgeanne Brennan","date":"2013-06-18","format":false,"excerpt":"Pork Loin Stuffed with Fresh Figs and Thyme This easy to make dish and its sauce display a surprising complexity of flavors. During cooking, the figs blend into the savory seasonings leaving only a hint of their sweet origins. The deglazed pan drippings, with a dash of Balsamic vinegar and\u2026","rel":"","context":"Similar post","block_context":{"text":"Similar post","link":""},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/georgeannebrennan.com\/wp-content\/uploads\/2013\/05\/hr_bar.gif?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":691,"url":"https:\/\/georgeannebrennan.com\/?page_id=691","url_meta":{"origin":166,"position":5},"title":"Chilled Melon and Lavender Soup","author":"Georgeanne Brennan","date":"2014-08-31","format":false,"excerpt":"This is my version of a soup I had at a restaurant in Forcalquier nearly 10 years ago, and I have always loved it. It isn\u2019t a sweet soup, as you might think. 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