- Preheat oven to 425°F. For the vinaigrette, line a square baking pan with foil. Cut the lemon in half; remove seeds. Rub lemon and shallot with 1 teaspoon of the oil. Place lemon, cut side up, and shallot in baking pan. Bake 30 to 35 minutes or until shallot is soft and lemon is browned around the edges. Remove from oven; let cool.
- Squeeze lemon juice into a deep bowl or a tall glass measuring cup. Squeeze shallot out of the peel and add to lemon in bowl. Whisk in honey and tarragon. Whisk in remaining 1 tablespoon oil, whisking until completely blended. Set aside.
- Place a wire rack in a 13x9-inch baking dish. Place fillets on rack. Sprinkle both sides of fillets with garlic powder and smoked paprika to taste. Bake 10 to 15 minutes or until fish flakes easily with a fork. Remove from oven. Place fillets on a serving platter, spoon vinaigrette on fillets, and serve.
View all nutritional information
Calories 248, Calories Fat 44, Total Fat 4g, Saturated Fat 0g, Cholesterol 77mg, Sodium 112mg, Carbohydrate 28g, Protein 25g
|Calories (fat) extra||17|
|Total Fat (extra)||8|
|Saturated Fat (extra)||3|
|Vitamin A (extra)||36|
|Vitamin C (extra)||55|