1 large lemon
1 large shallot, unpeeled
1 Tbsp. plus 1 tsp. olive oil, divided
1/2 tsp. honey
1/2 tsp. dried tarragon
4 (4-oz) pollock fillets
garlic powder
smoked paprika
1. Preheat oven to 425. For the vinaigrette, line a square baking pan with foil. Cut the lemon in half; remove seeds. Rub lemon and shallot with 1 tsp. olive oil. Place in baking pan, cut side of lemon up. Bake 30-35 minutes or until shallot is soft and lemon is browned around the edges. Remove and let cool.
2. Squeeze juice from lemon into a deep bowl or tall glass measuring cup. Squeeze shallot out of the peel and add to bowl. Whisk in honey and tarragon. Whisk in remaining 1 Tbsp. oil, whisking until completely blended. Set aside.
3. Place a wire rack in a 13x9 baking dish. Place fillets on rack. Sprinkle both sides of fillets with garlic powder and smoked paprika to taste. Bake 10-15 minutes or until fish flakes easily with a fork. Remove from oven. Place fillets on a serving platter, spoon vinaigrette one fillets and serve.