
Roasted Halibut with Orange Gremolata
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 4 servings
- Difficulty Level Moderate
Ingredients
- 3 tablespoons olive oil, divided
- ¼ cup minced, fresh flat-leaf parsley
- 1 tablespoon finely grated orange peel
- 2 large (or 3 small) garlic cloves, minced
- 4 (6-ounce) halibut fillets (about 1-inch thick)
- Kosher salt
- Freshly ground black pepper
- Fennel-Orange Relish:
- 2 large (or 3 small) navel oranges
- 1 large fennel bulb, halved, ends trimmed and stalks discarded
- ½ large (or 1 small) red onion
- 3 tablespoons finely chopped flat-leaf parsley
- Extra virgin olive oil
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 450°F. Line a large rimmed baking sheet with foil and brush with 1 tablespoon oil.
- Mix parsley, peel, and garlic in a small bowl and set aside.
- Place fish on prepared baking sheet and generously sprinkle with salt and pepper. Drizzle remaining 2 tablespoons oil over fillets. Sprinkle each fillet with about 1 tablespoon of parsley mixture.
- Roast fish uncovered until just opaque in center, about 8-10 minutes (if serving cold, let fish cool and then refrigerate).
- Place each fillet on a plate alongside a generous helping of Fennel-Orange Relish (directions below). Drizzle a few drops of olive oil reserved from the bottom of the baking dish over the top of each piece of fish. Garnish with a fresh lemon slice.
- Fennel-Orange Relish
- Cut off the polar ends of the oranges with a sharp serrated knife. Then carefully slice away the peel from the sides. Trim away the white pith.
- With a gentle sawing motion, cut along each membrane and release the orange sections into a large mixing bowl. You will be left with an empty mass of membranes – squeeze the membranes over the oranges to extract more juice (you should have about 3 tablespoons of juice)*.
- Using a mandoline or a very sharp knife, thinly slice the fennel and onion (almost like shavings). Add the fennel and onion to the orange sections.
- Add parsley and drizzle with olive oil.
- Season to taste with salt and pepper and toss to combine well.
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