10 minutes
A quick and flavorful halibut dish, accented with lemon, rosemary, and Kalamata olives.
Halibut Fillets, at least 1-inch thick
0 oz
teaspoons
to taste
Ground Chile Pepper
to taste
each
Lemon, very thinly sliced
each
Kalamata Olives, sliced, pitted
cups
to drizzle
1. Preheat Oven
Preheat your oven to 450°F.
2. Prepare Halibut Fillets
Place the halibut fillets in a baking dish. Brush them with a teaspoon of olive oil and season generously with kosher salt and ground chile pepper.
3. Add Toppings
Top each fillet with a sprig of rosemary and a few slices of the thinly sliced lemon. Drizzle a bit more olive oil over the top and add a pinch of additional salt.
4. Add Olives
Scatter the sliced Kalamata olives over the fish and around the pan.
5. Bake
Place the dish in the oven and bake for about 10 minutes, or until the fish is just opaque. If the lemon slices haven’t browned by the time the fish is done, you can place the pan under the broiler for an additional 1-2 minutes.
6. Finish and Serve
Once out of the oven, finish the dish with a final drizzle of extra virgin olive oil and a sprinkle of salt and ground chile pepper, if desired. Serve immediately.
Sea bass, a combination of Niçoise and green olives, roasted red peppers, and oregano.
Cod, orange slices, thyme, white wine, and sliced fennel for a Mediterranean twist.
Salmon, dill, capers, and a splash of cream for richness.
Replace halibut with other firm fish like cod, salmon, or sea bass. For non-seafood, use chicken breasts or thighs.
Replace lemon with lime, orange, or a combination of citrus for a complex flavor profile.
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