Fish can be finicky dinner-party fare, especially for the distracted cook. Step away for a moment to sip your cocktail and your fillets might go from pearly to parched. This dish, though, inspired by one from Southern Italy, elegantly feeds a crowd. The fish, halibut, is seasoned with chile, salt and olive oil, then topped with rosemary, lemon and olives and roasted. It’s a lighter main dish that won’t leave anyone hungry.
Ingredients
- 2 (8-ounce) halibut fillets, preferably at least 1-inch thick
- 1 ½ teaspoons extra virgin olive oil, more to taste
- Kosher salt
- Ground chile pepper, preferably Turkish or Aleppo
- 2 rosemary branches
- 1 small lemon, very thinly sliced
- ¼ cup sliced, pitted calamata or other good-quality black olives
- Nutritional Information
Nutritional analysis per serving (2 servings)
269 calories; 8 grams fat; 1 gram saturated fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 42 grams protein; 111 milligrams cholesterol; 543 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
2 servings
Preparation
- Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.
- Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.
10 minutes
Dining and Cooking