Print
Roasted Halibut with Meyer Lemons, Yogurt Sauce and Gremolata
-
2
halibut fillets
-
1
– 2 Meyer Lemons
-
1
TBSP
Olive Oil
-
Salt and pepper
-
½
recipe Gremolata
-
1
recipe Lemon Yogurt Sauce
-
Make thee Gremolata, Basic French Vinaigrette and Lemon Yogurt Sauce earlier in the day, cover and refrigerate until ready to use.
-
Make the Socca just before the halibut goes in the oven. It will cool a bit, that’s ok.
-
Pre heat oven to 400.
-
Brush olive oil on both sides of the fillets and lightly salt and pepper.
-
Place fish on a medium (we use Pampered Chef) cooking sheet.
-
Thinly slice the Meyer Lemons and lay them on top.
-
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.
-
Spread Lemon Yogurt Sauce on a serving platter.
-
Remove fish from the skin and place on top of yogurt. Sprinkle Gremolata over and serve immediately.