pat's Recipe

Roasted Halibut w/ Lemons, Olives & Rosemary (adapted from the NYT):

Category: Seafood

2 8oz. pcs of halibut filets, at least 1" thick
olive oil
kosher salt
ground chili pepper (they want you to use Turkish or Aleppo.....I used cayenne sparingly)
2 fresh rosemary branches
1 lemon, sliced paper thin
1/4 cup sliced kalamata olives

I prepared the fish 3 hours ahead and kept in the fridge until roasting time, this way I could concentrate on my salad and side dishes.

On a half sheet pan, place your fish filets and brush with olive oil.
Season with kosher salt and the chili pepper (just a dash on each filet).

Lay the rosemary sprigs across the fish and drape the lemon slices over the fish.

Drizzle with more olive oil (just a little) and kosher salt over the lemons.
Sprinkle the sliced olives on and around the fish.

Roast for about 10 minutes at 450 degrees F until the fish is opaque.
Carefully broil the fish so the lemon slices get nice and brown, about another 2 minutes.



Serves 2.