HALIBUT WITH CLEMENTINE GREMOLATA

Steps:

• Gremolata: Using a vegetable peeler, remove peel (orange part only) of clementines. Chop peel (reserve flesh for another use). Combine peel, parsley, garlic, and sea salt in a small bowl. Stir in oil and set gremolata aside. Do ahead: Gremolata can be made 4 hours ahead. Cover and refrigerate. Fish: Preheat oven to 350°. Using a vegetable peeler, remove peel of clementine in four 2"-long strips (orange part only). Cut four 12" squares of parchment paper. Place halibut fillet in center of each parchment paper square. Sprinkle with salt and pepper. Drizzle halibut lightly with oil. Place 1 clementine peel strip, cut side up, on each fillet. Bring 2 edges of parchment paper together along long side of fish fillet and fold parchment edges together 3 to 4 times. Tuck both remaining edges of parchment underneath fillet to create a packet and place parchment packet on a rimmed baking sheet. Repeat with remaining fish fillets. Do ahead: Halibut packets can be made 4 hours ahead. Chill on rimmed baking sheet. Bake fish until just opaque in center, 18 minutes (to check doneness, unwrap a packet and insert a fork in fillet). Remove baking sheet from oven. Unwrap fish. Place halibut fillets on plates, spoon gremolata over, and serve