Oven Roasted Fish with Herb Citrus Dressing

Oven Roasted Fish with Herb Citrus Dressing
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.


For the Fish

  • 4 pieces of boneless and skinless fish fillets, at least ½ inch thick or preferably thicker
  • 2 Tbs California Olive Ranch extra virgin olive oil
  • Coarse salt and freshly ground black pepper

Herb Citrus Dressing
  • 1 Tbs small pieces (about ¼ inch) dried tomatoes
  • ½ cup California Olive Ranch extra virgin olive oil
  • ¼ cup fresh lemon juice
  • 1 Tbs minced red onion
  • 1 Tbs minced fresh mint leaves
  • 1 Tbs 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

  1. 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 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.
  2. 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.
  3. In a small bowl combine the 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.
  4. 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.