Roasted Halibut With Lemons, Olives And Rosemary
- t (8-ounce) halibut fillets, preferably at least 1-inch thick
- t 1/2 teaspoons extra virgin olive oil, more to taste
- tosher salt
- tround chili pepper, preferably Turkish or Aleppo
- t rosemary branches
- t small lemon, very thinly sliced
- t/4 cup sliced, pitted calamata or other good-quality black olives
- 1. Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chili 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.
extra virgin olive oil, salt, ground chili pepper, rosemary, lemon, black olives
Taken from www.epicurious.com/recipes/member/views/roasted-halibut-with-lemons-olives-and-rosemary-52902431 (may not work)