15 minutes
This Mediterranean-inspired dish brings together the delicate flavor of halibut with the bright and tangy notes of lemon and olives. It's a simple yet elegant recipe that can be prepared in a snap, but it feels luxurious.
Halibut Fillets, preferably at least 1-inch thick
0 oz
teaspoons
teaspoons
Ground Chile Pepper, preferably Turkish or Aleppo
teaspoons
0 branches
Lemon, very thinly sliced
0 oz
1. Preheat Oven
Preheat your oven to 450 degrees F. This high temperature will ensure the halibut cooks quickly and evenly, locking in its moisture.
2. Prepare Halibut Fillets
Place the halibut fillets in a baking dish. Brush each fillet with a teaspoon of olive oil, making sure to give them a nice even coat. This helps the seasonings stick and adds a beautiful sheen to the fish. Season the fillets with a good pinch of kosher salt and a sprinkle of ground chile pepper.
3. Add Toppings
Top each fillet with a branch of rosemary and several thin slices of lemon. Drizzle the remaining olive oil over the lemon slices and sprinkle a bit more salt to enhance the overall flavor.
4. Scatter Olives
Scatter the sliced olives over the fish and around the pan. The olives will add a savory, briny element that complements the other ingredients beautifully.
5. Bake
Place the dish in the oven and bake for about 10 minutes, or until the fish is just opaque and flakes easily with a fork.
6. Broil (Optional)
If the lemon slices haven't browned to your liking, switch the oven to broil and cook for an additional 1-2 minutes.
7. Serve
Finally, serve the halibut hot from the oven. If you like, drizzle a bit more olive oil over the top and sprinkle with additional salt and chile pepper to taste.
Add cherry tomatoes or sun-dried tomatoes for sweetness and acidity, roast with asparagus, bell peppers, or zucchini for added flavor, or serve over orzo, couscous, or quinoa.
Replace halibut with other firm fish like cod, sea bass, or salmon, or use chicken breasts or thighs for a non-fish variant.
Roast salmon fillets with fresh dill, artichoke hearts, and capers for a Mediterranean twist.
Swap in sea bass and use preserved lemons, olives, ras el hanout, and a touch of honey.
Change the flavor profile by using different herbs and spices, such as dill and capers for a Greek-style dish or preserved lemons, olives, and ras el hanout for a Moroccan twist.
Cook to an internal temperature of 135-140°F (57-63°C). The fish should flake easily and be opaque.
Select the freshest fish with firm, translucent flesh and a clean smell. Preferably from the center cut for even cooking.
Pat dry, season with salt and pepper, and let sit for 10-15 minutes for flavor penetration.
Use fresh lemon juice and zest for a bright, zesty complement to the halibut. Avoid bottled lemon juice.
Use a good quality extra-virgin olive oil for marinating and finishing to add richness and flavor.
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