For the Fish:
4 pieces of boneless and skinless fish fillets, at least ½ inch thick or preferably thicker
2 Tbsp. Mild or Medium Extra Virgin Olive Oil
Salt West Smashed Peppercorn Sea salt
1 Tbsp. small pieces (about ¼ inch) dried tomatoes
½ c. Lemon Olive Oil
¼ c. fresh lemon juice
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 Tbsp. 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 olive oil, lemon juice, ½ tsp. Salt West cracked peppercorn sea salt; 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 of sprig of dill. Serve while warm or at room temperature.
The beauty of this recipe is that it is delicious served either warm, at room temperature, or chilled. The technique of roasting fish in a very hot (450°F.) oven for approximately 10 to 12 minutes per inch of thickness is a foolproof method for cooking fish. Once cooked the fish is “dressed” with a bright mixture of chopped fresh herbs, lemon juice, orange and lemon zest, and bits of dried tomato moistened liberally with extra virgin olive oil. Use this preparation for any thick cut of fish: halibut, swordfish, salmon, or Pacific cod will all work well.