Roasted Halibut With Lemons, Olives and Rosemary
Updated Oct. 16, 2023
- Total Time
- 10 minutes
- Cook Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2(8-ounce) halibut fillets, preferably at least 1-inch thick
- 1½teaspoons extra virgin olive oil, more to taste
- Kosher salt
- Ground chile pepper, preferably Turkish or Aleppo
- 2rosemary branches
- 1small lemon, very thinly sliced
- ¼cup sliced, pitted calamata or other good-quality black olives
Nutritional analysis per serving (2 servings)
275 calories; 9 grams fat; 2 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 2 grams dietary fiber; 1 gram sugars; 43 grams protein; 679 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 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.
Private Notes
Comments
Found this somewhere: The proper proportion for the best alternative to Aleppo pepper: Mix four parts sweet paprika to one part cayenne. Optional: Add a tiny pinch of salt.
Seems like you'd have known, as a chef, that this would destroy the fish. I have cooked it this way several times and it's wonderful. If you don't overcook it, there is just enough going in the recipe to let the natural flavor take center stage. Not fair to blame this outcome on the recipe itself.
Really good. Used very fresh cod cut more than 1" thick (fresher and a lot cheaper than halibut where I shopped). Used Aleppo pepper and it works well. I agree with prior comments that more lemon "oomph" would help -- such as grating some zest over the fish before cooking and/or squeezing lemon over after.
I agree with others, but would add it’s the roasted olives that sets this dish apart. The salt and tang from the olives give the recipe something extra to complement the fish.
Very Good! Easy and not a big mess to clean up afterward. Slice the lemon thin so bits fall out onto the fish when you eat it. Fresh rosemary and high quality fish really sold it. Used the paprika and cayenne substitute with a little bit of ancho pepper since it was what I had on hand. Served it on cheesy polenta.
Perfect fish recipe and easy and quick enough to make on a short lunch break.