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Roasted Halibut with Rosemary & Olives


by Dr. Nancy Rahnama

Director of Health & Nurition

 This one-pan recipe is a deliciously simple mid-week option when you only have 5 minutes to prep.  The olives and rosemary add a punch of flavor to the delicate flavor of the halibut. 


Prep time: 5 minutes
Cook time: 10 minutes

Ingredients:
2 (8-ounce) halibut fillets
1-2 tsp. extra virgin olive oil
Kosher salt
Ground chili pepper
Rosemary branches
1 small lemon, thinly sliced
¼ cup sliced, pitted Kalamata olives

Preparation:

  1. Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chili pepper. Top each fillet with a rosemary branch and several slices of lemon.
  2. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.
  3. Bake until just opaque, about 10 minutes. Switch to broil for 1-2 minutes if lemon slices have not browned or singed (this will depend on how thinly you slice them).
  4. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.

 


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