Oven-Roasted Halibut With Herb Citrus Vinaigrette

4 pieces halibut steaks, 3/4-inch thick
salt and freshly ground black pepper

Herb Citrus Vinaigrette:
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons ice water
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1 small garlic clove, crushed through a press
1 tablespoon minced sun-dried tomato packed in oil
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
1 teaspoon fresh thyme leaves
salt and freshly ground black pepper, to taste
4 very thin slices of lemon, for garnish, optional
herb sprigs, for garnish, optional

Preheat the oven to 450 degrees. Arrange the fish in a large baking pan.
Sprinkle with salt and pepper. Bake just until the center turns from
translucent to opaque, 10 to 12 minutes.
Herb Citrus Vinaigrette: Whisk together the oil, lemon juice, water, lemon
and orange zests and garlic. Stir in the sun-dried tomato, basil, parsley,
dill and thyme; add salt and pepper. Spoon vinaigrette atop fish and serve
hot, garnished with lemon slices and herb sprigs, if using.
Makes 4 servings.


--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/