Roasted Halibut With Lemons, Olives and Rosemary

We saw a recipe in The New York Times for Roasted Halibut With Lemons, Olives and Rosemary. McCall’s Meat and Fish had beautiful Halibut, so it was an easy call to make this recipe. It is excellent and the Halibut is so moist and flakey. This is a great recipe. It is especially wonderful because there are NO bones!

We started with an Asparagus Salad with our new favorite Mustard Vinaigrette. You can find the recipe on our blog of May 9, 2016. Click the date to get the recipe.

Roasted Halibut With Lemons, Olives and Rosemary

New York Times

INGREDIENTS

2 (8-ounce) halibut fillets, preferably at least 1-inch thick

1-½         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

¼         cup sliced, pitted calamata or other good-quality black olives

PREPARATION

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.

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.