Roasted Halibut

This recipe will work with almost any fish fillet that isn't too thick (less than one inch). For thicker fillets, either butterfly them or fillet them further to get down to one inch.

INGREDIENTS
2    tablespoons olive oil, divided
2-3 shallots, minced (1/2 cup)
1    tablespoon minced garlic
1    fillet halibut or striped bass (1 to 1 1/2 pounds)
1    tablespoon dry white table wine
      salt
1    teaspoon lemon juice
1/2 teaspoon dried dill weed

METHOD
Preheat the oven to 350 F degrees. In a small skillet, add 1 tablespoon olive oil over medium heat. Add the shallots and garlic and simmer them for 4 to 5 minutes to soften them. Place the shallot mixture in a baking dish and shape to the size of the fish fillet. Pour the wine over the shallot mix.

Place the fillet onto the bed of shallots and sprinkle with the lemon juice. Oil the top side of the fillet with the remaining olive oil. Add a bit of salt and sprinkle with the dried dill. Roast the fish on the top shelf in  the oven for about 12 minutes until the fish flakes easily. Remove from the oven and carefully transfer to a serving plate with the shallots and any juices. Will serve two people. Pairs well with the Balsamic Glaze found elsewhere in this b log and with Private Reserve Chardonnay.

Based upon a recipe in Food and Wine magazine, April 2011