I adore halibut—really, any white big-flake fish. There is something so satisfying about it. It is a simple fish that needs just a little punch to compliment its flavor. I knew lemon was on the bill, however, because that last package of sorrel had my name and my halibut all over it.

If you have never used sorrel, you should start. It looks like spinach and tastes like lemon. It was used to add a sour note to dishes before citrus made its way to our country. It can be used as greens for salad but it is classified as an herb and is the perfect compliment to fish. Alas, my citrus sorrel halibut!

4 6-8 oz boneless, skin-on

halibut fillets

2 tablespoons olive oil

1 large clove garlic, grated

(see SCHOP! Tip)

Zest of 1 lemon (see

SCHOP! Tip)

Zest of ½ of a navel orange

(see SCHOP! Tip)

4 leaves sorrel, chiffonade

(aka, cut into strips)

Juice of ½ lemon

Sea salt and fresh ground

black pepper

Season halibut with salt and pepper. In a baking dish add olive oil, coating the bottom of the pan. Directly over the pan, grate in garlic, lemon and orange zests to infuse the oil. Add half of the prepared sorrel and lemon juice and stir to combine.

Place seasoned halibut in the pan, tossing with your clean hands to coat all sides with oil mixture. Set aside in the refrigerator for 20 minutes to marinate.

Preheat the oven to 400º F. Remove the fish from the refrigerator and allow it to come to room temperature.

For more unctuousness, you can add a couple of pats of butter here before putting the dish in the oven. Bake for 12 to 15 minutes, until halibut flakes easily when tested with a fork. Garnish with more sorrel and lemon wedges. Nom nom!