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Ingredients
- 1 1/4 lb 1 1/4 lb skinless halibut fillets
- 3/4 tsp 3/4 tsp kosher salt
- Ground black pepper (original)
- 2 Tbsp 2 Tbsp olive oil
- 1 large 1 large shallot, very thinly sliced
- 1 1/2 cups 1 1/2 cups fresh mixed soft herb leaves (such as flat-leaf parsley, chervil, and a small amount of more powerfully flavored tarragon)
- 1 1/2 Tbsp 1 1/2 Tbsp fresh lemon juice
Details
Servings 4
Preparation time 5mins
Cooking time 40mins
Preparation
Step 1
Preheat oven to 300. Season fish with salt and, if desired, pepper, and let stand 20 minutes. Toss fish with oil in a bowl to evenly coat, and place in a baking dish. Drizzle remaining oil from bowl over fish. Bake at 300; check doneness after 15 minutes by pressing flesh gently with your thumb. If the fish flakes apart, it is ready. If not, cook an additional 3 to 5 minutes and check again.
Rinse shallot under cold running water; pat dry. Once the fish is cooked, mix the warm oil from the baking dish with the shallot, herbs, and juice. Serve with fish.
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