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Ingredients
- Juice of one lemon (2 to 3 tbsp)
- 1 tsp Kosher salt
- Pinch freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 1 tbsp chopped fresh tarragon
- 1 lb fresh halibut, in one piece of cut into serving pieces
Preparation
Step 1
In a small bowl or measuring cup, whisk lemon juice with salt and pepper. Whisk in olive oil and tarragon.
Pat halibut dry. Place on a baking sheet lined with parchment paper. Spoon 2 tbsp of the lemon vinaigrette over the halibut. Roast in a preheated 425F oven for 12 to 14 minutes, if fish is 1" thick, or less time if it is thinner, until fish is just cooked.
Spoon remaining dressing over halibut.