Roasted Halibut with Lemon, Olives and Rosemary
Halibut is one of our favourite fish, and this dish adapted from the New York Times and inspired by dishes from Southern Italy easily feeds a crowd.
Roasted Halibut with Lemon, Olives and Rosemary
Serve with rice if you wish. We like Tomato and Feta Salad, melding all the Mediterranean flavours together.
Ingredients
- 1 lb. (454 gr) halibut
- 1 tsp. olive oil
- ½ tsp. Salt
- ½ tsp. Aleppo Pepper
- 2 rosemary sprigs
- 1 small Meyer lemon
- 15 Kalamata olives pitted and sliced
Instructions
- Pre heat oven to 400.
- Place fish, skin side down on a baking sheet and rub the olive oil over the fillet.
- Sprinkle salt and Aleppo Pepper before adding the rosemary sprigs. Place thinly sliced lemon slices on top and scatter the olives.
- Bake 15 minutes, until fillet is opaque.
- Increase oven to broil and move rack to second from the top. Let lemon slices brown a bit, about 2 minutes.
- Remove skin and serve immediately. Remove the skin by placing a sharp knife between skin and flesh. Lift remaining fillet with a cooking spatula and move to serving platter.
Notes
The bold Mediterranean flavours, including Tomato and Feta Salad alongside the Kalamata olives pair beautifully with a medium boiled red wine.
- We’ve paired Trivento Golden Reserve Malbec 2020 ($25.00) from Argentina. Smooth and balanced – it is a great Malbec all round.