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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.
Print Recipe
Course Entertaining, Main Course
Cuisine Italian, Mediterranean, North American

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)
Keyword Chickpea Flour, Halibut, Meyer Lemons, Parsley, Plain Yogurt