Recipe courtesy of Marie Simmons
For the Fish
- 4 pieces of boneless and skinless fish fillets, at least ½ inch thick or preferably thicker
- 2 Tbsp. California Olive Ranch extra virgin olive oil
- Coarse salt and freshly ground black pepper
For the Herb Citrus Dressing
- 1 Tbsp. small pieces (about ¼ inch) dried tomatoes
- ½ cup California Olive Ranch extra virgin olive oil
- ¼ cup fresh lemon juice
- 1 Tbsp. minced red onion
- 1 Tbsp. minced fresh mint leaves
- 1 Tbsp. minced dill
- ½ tsp. each grated lemon and orange zest
- ¼ tsp. finely grated garlic
- Lemon slices for garnish
- Fresh herbs (parsley and dill) sprigs for garnish
- Preheat the oven to 450°F. Arrange the fish on a rimmed baking sheet. Sprinkle with salt and pepper. Drizzle each piece of fish with about ½ tablespoon California Olive Ranch extra virgin olive oil. Roast the fish just until the center turns from translucent to opaque, about 10 minutes. Do not overcook. The residual heat will continue to cook the fish at it stands.
- While the fish is roasting make the citrus dressing: Place the dried tomatoes in a small bowl and add about ¼ cup of boiling water; let stand 5 minutes. Drain and pat dry.
- In a small bowl combine the California Olive Ranch extra virgin olive oil, lemon juice, ½ teaspoon salt and a grinding of black pepper; whisk to blend. Fold in the onion, mint, dill, lemon and orange zest, garlic, and the tomatoes.
- When the fish is baked, transfer it to a platter or individual serving plates. Stir the dressing with a fork and spoon it over the fish, dividing evenly. Garnish each with a lemon slice and a mint leaf or sprig of dill. Serve while warm or at room temperature.