Lemon Herb Roasted Halibut with Citrus Vinaigrette

Made this Saturday based on a recipe from the Chronicle food section last week. It turned out nicely. Chervil is a little obscure; but, I got some at my local farmer's market. It has a mild licorice flavor, and looks like a more delicate parsley. If you can't find it, tarragon might be something to try, though it has a stronger flavor. If you don't like anise/licorice, substitute another mild fresh herb. If you don't like hand whisking, make the vinaigrette in a blender or food processor.

I scaled the recipe down for two, changed the herb profile, and simplified the vinaigrette.

Erik

original:

http://sfgate.com/cgi-bin/article.cgi?f=/c...BA1.DTL#halibut

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Lemon Herb Roasted Halibut with Citrus Vinaigrette & Root Vegetables

INGREDIENTS:

For the vegetables and fish:

2 large carrots, peeled and cut into 1-inch chunks

1 bulb Fennel, quartered and sliced 1/4 inch thick

2 tablespoons olive oil

1 pound small red or yellow potatoes, quartered

4 shallots, peeled and halved

1 teaspoon fresh Thyme, minced

1 lemon, thinly sliced (1/16th inch!)

Chervil Sprigs

3/4 pounds halibut fillet, skin on

Salt and pepper to taste

For the vinaigrette:

1 shallot, minced

1/4 cup fresh orange juice

1 Tablespoon Rice Wine Vinegar

1 generous teaspoon Dijon mustard

1/4 cup fruity olive oil

Salt and pepper to taste

2 teaspoons finely chopped chervil, plus sprigs for garnish

INSTRUCTIONS:

For the vegetables and fish: Preheat oven to 400�°.

Toss the carrots, potatoes, shallots, and fennel in olive oil, and
season with salt and pepper. Spread in a 9 x 13-inch roasting pan, and
cook in oven until starting to brown.

Spread the vegetables to the outer edges of the pan, leaving a space
in the middle. Season the halibut well with salt and pepper. Line the
space in the middle with enough lemon slices to cover area of fish.
Place the fish on top of the lemon slices skin side down. Cover the
fish with chervil sprigs, remainder of thinly sliced lemon, drizzle
with olive oil and place back in the oven for 12-15 minutes, until
the fish is cooked through.

For the vinaigrette:

Combine orange juice, vinegar, rice wine, pinch salt, and shallots in
a bowl. Whisk to combine, and continue whisking while pouring in
olive oil in a thin stream. Pause pouring olive oil
occasionally;but, continue whisking to be sure the mixture is
emulsifying. Once all the olive oil is in, stir in minced Chervil and
season to taste.

To finish: Place the fish in the center of a large platter and
surround with the roasted vegetables. If you don't care for the lemon
slices, remove them. Garnish with fresh chervil sprigs and drizzle
vinaigrette over fish (or serve on the side).

Serves 2