Baked Halibut with Orange and Sun Dried Tomatoes
|Halibut steaks||18 Ounce (1-Inch Thick, 8 To 9 Ounces Each)|
|Olive oil||2 Tablespoon, divided|
|Freshly ground black pepper||To Taste|
|Dried rosemary||1⁄2 Teaspoon|
|Orange||1 , juiced and rind removed and used (Freshly Ground Black Pepper)|
|Sun-dried tomatoes||12 , rinsed and patted dry|
|Shallot||1 , peeled and chopped|
|Chopped fresh parsley||2 Tablespoon (For Garnish)|
Rinse halibut in cold water; pat dry.
Drizzle 1 tablespoon olive oil in the bottom of an 11 x 9 x 2-inch oval gratin dish or similar baking dish.
Season both sides of the fish with salt and pepper; sprinkle evenly with rosemary.
Place fish in one layer in dish.
Sprinkle orange rind on top of fish.
Pour orange juice around the fish.
Scatter tomatoes and chopped shallot around fish.
Drizzle with remaining 1 tablespoon olive oil.
Place dish on bottom rack of a preheated 450-degree oven.
Bake exactly 15 minutes for moist fish.
Remove and garnish with parsley.