Roasted Halibut With Lemons, Olives and Rosemary

Name: Roasted Halibut With Lemons, Olives and Rosemary
Total time: 10 min
Ingredients: 2 (8-ounce) halibut fillets, preferably at least 1-inch thick; 1 1/2 teaspoons extra virgin olive oil, more to taste; Kosher salt; Ground chile pepper, preferably Turkish or Aleppo; 2 rosemary branches; 1 small lemon, very thinly sliced; 1/4 cup sliced, pitted calamata or other good-quality black olives

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Total: 10 minutes

Servings: 2

Author : Melissa Clark

dairy free gluten free fish

Roasted Halibut With Lemons, Olives and Rosemary

Ingredients

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2 (8-ounce) halibut fillets, preferably at least 1-inch thick1 1/2 teaspoons extra virgin olive oil, more to tasteKosher saltGround chile pepper, preferably Turkish or Aleppo2 rosemary branches1 small lemon, very thinly sliced1/4 cup sliced, pitted calamata or other good-quality black olives

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Instructions

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Step 1

Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.

Step 2

Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.