Citrus Baked Fish Fillet

I love this quick and bright flavored method of cooking fish. It’s a recipe from “Salt Fat Acid Heat” by Samin Nosrat, a most informative cooking instruction and creative foolproof cookbook! This is a slow-roasted process that insures even perfect cooking. Just don’t bake it too long

I used clementines I had on hand. Samin recommends blood oranges or Meyer lemons. I did use the lemon zest for the oil rub as she directed. Her recipe was for salmon while I used halibut or whitefish. In her cookbook it’s called Slow-Roasted Salmon

Ingredients

• 2 – 4 oz halibut fillets
• Salt for seasoning
• 1 teaspoon finely grated lemon zest
• 2 teaspoons olive oil
• 1 thinly sliced orange, any variety

Directions

1. Preheat oven to 225 Degrees F
2. Line baking sheet with parchment
3. Arrange orange slices in 2 areas about the size of each fillet
4. Lightly salt the fish on both sides
5. Nestle the fish on the orange slices
6. In a tiny bowl combine oil and lemon zest
7. Rub the oil mixture over the fillets
8. Place in oven. Slow roast at 225 F about 15 minutes or just until fish begins to flake when you poke it with a knife

Use any quantity of fish you want. Samin Nosrat used a 2 pound fillet of salmon with 1 tablespoon lemon zest and 2 tablespoons olive oil in her recipe. She also used blood oranges or Meyer lemons as her bed of citrus.

Samin Nosrat also recommends pulling any salmon fish bones out with a tweezers before preparing it. Great idea, right?!

If you’re roasting a 2 pound salmon fillet, plan to slow-roast for about 40 minutes or just until thick part begins to flake when poked with a knife.

I hope you give this recipe a try. Let me know what you think!

Voila!