Roasted halibut with lemons,olives and rosemary

(from alaplaca’s recipe box)

Use any thick white fish

Source: The NY Times

Categories: Fish


  • 2 (8oz) halibut fillets, at least 1 in. thick
  • 1 1/2 tsp. extra virgin olive oil, more to taste
  • Sea salt
  • Ground chili pepper
  • 2 rosemary branches ( or chop them)
  • 1 small lemon, very thinly sliced
  • 1/4 C. sliced, pitted kalamata olives


  1. Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 tsp. of oil and season with salt and chili pepper. Top each fillet with a rosemary branch, and several slices of lemon. Drizzle remaining oil over lemon slices. Scatter olives over the fish and pan.

  2. Bake until opaque, about 15 min. If lemon slices have not browned, place pan under broiler for 1 to 2 min. Serve drizzled with more olive oil, and chili pepper.

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