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 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.
Ingredients
- 2 halibut fillets
- 1 – 2 Meyer Lemons
- 1 TBSP Olive Oil
- Salt and pepper
- ½ recipe Gremolata
- 1 recipe Lemon Yogurt Sauce
Instructions
- 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.
Notes
An immediate hit was a French Beaujolais. Impeccable.
We’ve paired:
- Chateau-Fuisse Julienas Beaujolais ($62.00)