INGREDIENTS
2 (8ounce) halibut fillets, preferably
at least 1inch 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, pitted calamata or
other goodquality black olives
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
IF starting from frozen, cook for about 35 mins
