Oven Roasted Halibut with Olive Oil and Meyer Lemon Zest

By: Georgeanne Brennan

  • Yield: 4 Servings
  • Cuisine: American
  • Course: Dinner


  • 2 tablespoons extra virgin olive oil
  • 4 halibut fillets, about 1-inch thick and a total weight of about 1 1/2 pounds
  • 1 teaspoon coarse sea salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons finely grated Meyer lemon zest
  • 2 tablespoons Meyer lemon juice


  1. Preheat oven to 400°F.
  2. Film a baking dish with about 1/3 of the olive oil.
  3. Season the fillets on both sides with the salt and pepper and place them in the baking dish.
  4. Drizzle with another 1/3 of the olive oil and put the baking dish in the oven. Roast the steaks until they are opaque and flake easily with a fork, about 15 minutes.
  5. Remove from the oven, drizzle on the lemon juice and the remaining olive oil, then sprinkle with the lemon zest.