Roasted Halibut With Lemons, Olives and Rosemary

• 2 (8-ounce) halibut fillets, preferably at least 1-inch thickhalibut
• 1 1/2 teaspoons extra virgin olive oil, more to taste
• Kosher saltsalt
• Ground chile pepper, preferably Turkish or Aleppochile-pepper
• 2 rosemary branchesrosemary
• 1 small lemon, very thinly slicedlemon
• 1/4 cup sliced, pitted calamata or other good-quality black olives

1. 01Heat 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. 02Bake 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.

Calories

275 kcal

Protein

43 g

Fat

9 g

Saturated fat

2 g

Carbs

6 g

Fiber

2 g

Sugar

1 g

Sodium

679 mg

Cholesterol

—

No pantry set. Add ingredients on the Pantry page to see what you have for this recipe.