Halibut with Clementine Gremolata

Gremolata Ingredients

3 clementines

1/3 cup chopped fresh Italian parsley

2 garlic cloves, peeled and minced

1 tsp. sea salt

1/4 cup extra virgin olive oil

Fish Ingredients

1 clementine

4- 6 oz halibut filets

extra virgin olive oil

Gremolata Directions

Using a vegetable peeler, remove the orange part only of the clementines. Chop peel (reserve flesh for another use). Combine chopped clementine peel, chopped parsley, minced garlic, and sea salt in a small bowl. add olive oil and set aside. Gremolata can be made 4 hours in advance and refrigerated.

Fish Directions

Preheat oven to 350. Using a vegetable peeler, remove the peel of the clementine in four 2 inch long strips. Cut four 12 inch squares of parchment paper. Place halibut filet in the center of each parchment square. Sprinkle with salt and fresh ground black pepper. Drizzle lighly with olive oil. place 1 clementine strip, cut side up, on each filet. Top each fish with a 1/4 of the gremolata. Fold the packets up and place on a rimmed baking sheet.

Bake until just opaque in the center, about 12-18 minutes, depending on the thickness of the fish.

Remove the long strip of clementine peel before eating.