Oven Roasted Halibut With Black Olive Tapenade On Roasted Red Peppers Rape Asado Con Tapenada Negra Y Pimientos Morrones Recipes

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ROASTED HALIBUT WITH LEMONS, OLIVES AND ROSEMARY



Roasted Halibut With Lemons, Olives and Rosemary image

Fish can be finicky dinner-party fare, especially for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly to parched. This dish, though, inspired by one from Southern Italy, elegantly feeds a crowd. The fish, halibut, is seasoned with chile, salt and olive oil, then topped with rosemary, lemon and olives and roasted. It's a lighter main dish that won't leave anyone hungry.

Provided by Melissa Clark

Categories     dinner, easy, quick, weekday, main course

Time 10m

Yield 2 servings

Number Of Ingredients 7

2 (8-ounce) halibut fillets, preferably at least 1-inch thick
1 1/2 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
1/4 cup sliced, pitted calamata or other good-quality black olives

Steps:

  • 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.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 2 grams, Protein 43 grams, SaturatedFat 1 gram, Sodium 651 milligrams, Sugar 1 gram

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