Greek-Style Fish with Yogurt and Lemon

• 1 1/2 lb. piece skinless thick, white flaky fish, such as halibut, cod, or mahimahi
• olive oil
• salt and pepper
• 1 large lemon, thinly sliced
• 1/2 c. Greek yogurt
• Handful of fresh dill, roughly chopped

1. Preheat oven to 450 degrees F, with a rack in middle position.
2. Lightly coat fish with oil, season with salt and pepper, and arrange skinned-side down on a sheet pan (lined with foil for easier cleanup, if you like).
3. Top the fish with lemon slices, drizzle with a little more oil, then roast until just cooked through, 10 to 12 minutes.
4. Use a spatula to cut and serve fish directly from pan onto plates.
5. Spoon any pan juices over top, then squeeze on juice from roasted lemon slices, taking care not to burn your hands and to remove any seeds.
6. Top fish with a sprinkle of salt, 1 or 2 spoonfuls of the yogurt, some dill, and drizzle with olive oil.
7. You can also let people help themselves to toppings at the table.
8. Looking for more dinner options?
9. Check out our pork chop recipes, chicken recipes, and potato recipes.

mahimahi, olive oil, salt, lemon, greek yogurt, handful of fresh dill

Taken from www.delish.com/recipefinder/greek-style-fish-yogurt-lemon-recipe-del0114 (may not work)