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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.
Print Recipe
Course Entertaining, Main Course
Cuisine Italian, North American

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.
Keyword Aleppo Pepper, Halibut, Kalamata Olives, Meyer Lemons, Rosemary