Slow Oven-Roasted Halibut with Meyer Lemon

In summer, serve with fresh green beans or sliced tomatoes; in spring serve with asparagus.
serves 4.
preheat oven to 275ƒf

• 4 halibut filets (center-cut if possible), 6 to 7 oz. each
• 5 Meyer lemons, thinly sliced and seeded
• 2 tablespoons chopped fresh parsley
• 2 tablespoons coarsely chopped capers or green olives
• 1/4 cup extra virgin olive oil (or Meyer lemon oil)
• salt and pepper

In a roasting pan just large enough to hold the fish filets, arrange half of the lemon slices. Set fish on top of slices. Sprinkle with a little salt and pepper and half of the parsley. Set remaining lemon slices on top of fish. Sprinkle the rest of parsley and capers or olives on top and drizzle oil over all. Let sit for up to an hour. Roast in the center of oven, uncovered until fish just flakes, about 15 to 20 minutes, depending on thickness. Serve with some of the lemon slices, olives and capers and oil spooned over the top.