Ingredients
2 (8-ounce) halibut filets, preferably at least 1” thick
1 ½ teaspoons extra virgin olive oil, more to taste
Kosher salt
Ground chili pepper
2 rosemary branches
1 small lemon, thinly sliced
¼ cup sliced, pitted Kalamata or other good quality black olives
Preparation
Heat oven to 450° F.
Place fish in a baking dish, brush fillets with 1 teaspoon of olive 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.
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.
Other Categories
