When the hot days of summer roll around, I can think of few things more satisfying than fresh fish.
Inspired by a Mediterranean recipe from Melissa Clark recently featured in the New York Times, I picked up a VERY fresh halibut filet from my local fishmonger.
When I see olives and lemon, I immediately think FISH and this tasty halibut hits all the right buttons. Whether you are entertaining or simply hoping to feast on a beautiful fish, this recipe is for you.
Roasted Halibut with Black Olives, Lemon and Rosemary
- 2 halibut fillets (8-ounce) 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 and pitted kalamata olives or other good-quality black olives
- 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.
- 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.