Ingredients

Preparation 15 minutes, cooking time 10 to 12 minutes

4 pieces halibut steaks or thick portion of fillet, 3/4-inch thick (about 6 ounces each)
Salt and freshly ground black pepper, to taste

For the Herb Citrus Vinaigrette:
1/4 cup extra-virgin olive oil
3 tablespoons fresh lemon juice
2 tablespoons ice water
1/2 teaspoon grated lemon zest
1/2 teaspoon grated orange zest
1 small garlic clove, crushed through a press
1 tablespoon minced sun-dried tomato (packed in oil, or dry and reconstituted in boiling water for 5 minutes)
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh Italian (flat-leaf) parsley
1 tablespoon chopped fresh dill
1 teaspoon fresh thyme leaves, stripped from the stems
Salt and freshly ground black pepper, to taste
4 very thin slices of lemon, for garnish (optional)
Herb sprigs, for garnish (optional)

Directions

Preheat the oven to 450 F. Arrange the fish in a large baking pan. Sprinkle with salt and pepper. Bake just until the center turns from translucent to opaque, 10 to 12 minutes.

Meanwhile, make the Herb Citrus Vinaigrette: Whisk together the oil, lemon juice, water, lemon and orange zests and garlic. Stir in the sun-dried tomato, basil, parsley, dill and thyme; add salt and pepper.

Transfer the fish to a platter or individual serving plates and spoon the vinaigrette on top. Serve hot, warm or at room temperature, garnished with lemon slices and herb sprigs, if using.