Roasted Halibut with Meyer Lemons, Yogurt Sauce and Gremolata

April 12, 2024

Roasted Halibut with Meyer Lemons, Yogurt Sauce and Gremolata

Meyer Lemon season is between December and May, so grab a bag when you see them. The halibut most likely will be frozen at that time of year, buy it from a reputable fish store and it will still taste delicious.

Roasted Halibut with Meyer Lemons, Yogurt Sauce and Gremolata

We served this incredible entrée with a Basic French Vinaigrette Leafy Green Salad and Socca. Even we were surprised how good it was!

The Lemon Yogurt Sauce and Gremolata are also a must.

Carbs come with the sides.

Course Entertaining, Main Course
Cuisine Italian, Mediterranean, North American
Keyword Chickpea Flour, Halibut, Meyer Lemons, Parsley, Plain Yogurt, Sunflower Seeds

Ingredients

  • 2 halibut fillets
  • 1 – 2 Meyer Lemons
  • 1 TBSP Olive Oil
  • Salt and pepper
  • ½ recipe Gremolata
  • 1 recipe Lemon Yogurt Sauce

Instructions

  1. Make thee Gremolata, Basic French Vinaigrette and Lemon Yogurt Sauce earlier in the day, cover and refrigerate until ready to use.
  2. Make the Socca just before the halibut goes in the oven. It will cool a bit, that’s ok.
  3. Pre heat oven to 400.
  4. Brush olive oil on both sides of the fillets and lightly salt and pepper.
  5. Place fish on a medium (we use Pampered Chef) cooking sheet.
  6. Thinly slice the Meyer Lemons and lay them on top.
  7. Cook for 10 minutes and then check to see if done. The time will depend on the thickness of your fillets. The fish is done when it flakes with a fork.
  8. Spread Lemon Yogurt Sauce on a serving platter.
  9. Remove fish from the skin and place on top of yogurt. Sprinkle Gremolata over and serve immediately.

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