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Talley Vineyards

Roasted Halibut With Lemons, Olives and Rosemary

Roasted Halibut With Lemons, Olives and Rosemary
Recipe Date:
April 11, 2016
Cook Time:
Imperial (US)
  • 16 ozs halibut fillets, divided, preferably at least 1-inch thick
  • 1 1/2 tsps extra virgin olive oil, more to taste
  • Kosher sald
  • Ground chili pepper, preferably Turkish or Aleppo
  • 1 small lemon
  • 1/4 cup sliced, pitted kalamata or other good-quality black olives

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. Enjoy this dish with a slightly chilled bottle of Talley Vineyards Chardonnay.