Ingredients
1 1/2 lb. piece skinless thick, white flaky fish, such as halibut, cod, or mahimahi
olive oil
salt and pepper
1 large lemon, thinly sliced
1/2 c. Greek yogurt
Handful of fresh dill, roughly chopped
Preparation
Step 1Preheat oven to 450 degrees F, with a rack in middle position. Lightly coat fish with oil, season with salt and pepper, and arrange skinned-side down on a sheet pan (lined with foil for easier cleanup, if you like). Top the fish with lemon slices, drizzle with a little more oil, then roast until just cooked through, 10 to 12 minutes.Step 2Use a spatula to cut and serve fish directly from pan onto plates. Spoon any pan juices over top, then squeeze on juice from roasted lemon slices, taking care not to burn your hands and to remove any seeds. Top fish with a sprinkle of salt, 1 or 2 spoonfuls of the yogurt, some dill, and drizzle with olive oil. You can also let people help themselves to toppings at the table. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.
She now makes the dish regularly, using whatever large piece of thick white, flaky fish is freshest (individual 6-ounce skinless fillets can be used as well, although they will cook a little faster), and likes to serve it over orzo tossed with olive oil, salt, pepper, and sometimes a handful of feta. The flavors pair wonderfully and the pasta soaks up all the lemony juices. From: Keepers © 2013 by Kathy Brennan & Caroline Campion Buy the book
