Halibut with Clementine Gremolata

Oh this is so good! So good in fact, that we are making it again tonight! I'm sitting here typing while smelling the sweet citrus aroma as Dave slices and dices!
Gremolata is an Italian garnish that is traditionally made with parsley, garlic, and lemon zest. Replacing the lemon for clementines adds an amazing and different citrus touch. I don't know about you, but I can't get enough of the little clementines. I eat at least two with my lunch each day and another couple when I get home! We kept the measurements the same for the gremolata for two fillets versus four because it it that good! This is a really quick meal to put together on a weeknight or you could really impress some guests with this meal for a special occasion.

Clementine Gremolata
3 clementines
1/3 C chopped fresh Italian parsley
2 garlic cloves, minced
1 t salt
1/4 c evoo

Fish
1 clementine
4 6-ounce halibut fillets
evoo for drizzling
parchment paper

Gremolata: Using a vegetable peeler, remove the peel (orange part only) of the clementines. Chop peel (eat the reserved flesh while you chop or add them to a side salad!) Combine peel, chopped parsley, minced garlic, and salt in a small bowl. Stir in evoo and set gremolata aside.

Fish: Preheat oven to 350 degrees. Using a vegetable peeler, remove peel of clementine in four 2-inch-long strips. Cut four 12-inch squares of parchment paper. Place halibut fillet in center of each parchment square. Sprinkle with salt and ground black pepper. Drizzle halibut lightly with oil. Place clementine peel strip, cut side up, on each fillet. Bring 2 edges of parchment together along long side of fillet and fold parchment edges together 3-4 times. Tuck both remaining edges of parchment underneath fillet to create a packet and place on a rimmed baking sheet. Repeat with remaining fish fillets.
Bake fish until just opaque in center, about 18 minutes. Remove rimmed baking sheet from oven, unwrap fish and place onto plates. Spoon gremolata over and serve.

Source: BonAppetit