HALIBUT CHEEKS BAKED IN THE OIL OF PROVENCE

I've never found anything better for the succulent cheeks of Alaskan halibut than a quick baking in fragrant olive oil. Keep in mind, the cheeks have their very own texture, quite different from other cuts of the fish. Serve the cheeks and their delicate juices hot out of the oven or at room temperature over a bed of salad greens, hot pasta, or simply alongside blanched asparagus.

• 12 halibut cheeks of similar size (about 3 pounds to feed six)
  
• 1/3 cup extra virgin olive oil (high quality, but light flavor...my pick: Moulin des Penitents)
  
• Scant tablespoon sea salt (my pick: Pasta & Co. House Seasoned Salt—the lemon and herbs in the salt help scent the juices)
  
• 12 grinds of black pepper
  
• 2 large tomatoes (finely diced, including all juices)
  
• OPTIONAL: 2 preserved lemons (remove pulp and discard; briefly blanch rind, then finely dice)
  
• 1/3 cup additional extra virgin olive oil

Preheat oven to 425 degrees.

Rinse and pat dry the halibut cheeks. Place them in an ovenproof dish just large enough to hold them in a single layer with no overlap. Pour the first 1/3 cup olive oil over the fish and sprinkle with the salt and pepper. Gently toss the fish in the oil and seasonings to coat, and then situate the cheeks in a single layer, facing their thickest part to the outer rim of the dish so that they will receive the most heat.

Toss the diced tomatoes and optional lemon with the remaining 1/3 cup olive oil. Scatter mixture over top of fish.

Bake in preheated oven until fish is milky, firm, and just barely translucent at the inside center - 10 to 15 minutes. Immediately remove from oven and serve hot or at room temperature.

SERVES 6