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
- 2 – 4 oz halibut fillets
- Salt for seasoning
- 1 teaspoon finely grated lemon zest
- 2 teaspoons olive oil
- 1 thinly sliced orange, any variety
- Preheat oven to 225 Degrees F
- Line baking sheet with parchment
- Arrange orange slices in 2 areas about the size of each fillet
- Lightly salt the fish on both sides
- Nestle the fish on the orange slices
- In a tiny bowl combine oil and lemon zest
- Rub the oil mixture over the fillets
- 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!