Roast Halibut with Lemons, Olives and rosemary
This is super simple and easy and is elegant enough for company. Make sure you use fresh wild Halibut…mmmm
2 -8oz halibut filets preferably about 1” thick
1 1/2t EVOO, more to taste
Ground Chili pepper, preferably Turkish or Aleppo
2 Rosemary branches
1 Lemon, very thinly sliced
1/4c. sliced, pitted calamata or other good-quality black olives
Heat oven to 450*. Place fish in a baking dish, brush filets with 1 teasp.
of oil and season with salt and chili pepper. Top each filet with rosemary
branch and several slices of lemon. Drizzle remaining oil over lemon slices
and sprinkle with additional salt. Scatter olives over fish and pan. Bake until just opaque, about 10 min. If lemon slices have not browned or singed place pan under broiler for 1-2 min. Serve drizzled with more olive oil, sprinkle with more salt and chili if desired.
Serve with green vegetable and whole grain rice.