Fish you can invite to a dinner party!
The simplest things in life are the best – and that is certainly the case when it comes to this fish dish. Not only is it simple and inexpensive to make it is also really healthy, delicious, and will impress any guest.
Fish can be a finicky affair when it comes to dinner-parties, especially for the cook who is not only wearing the chef’s hat but also trying to be a good host. Step away for a moment to sip your aperitif and your fillets might go from pearly to parched. My inspiration for this dish originates from Southern Italy like me and elegantly feeds a crowed.
The fish, halibut, is seasoned with chili, 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 plus it’s dairy and gluten free.
Roasted Halibut with Lemons, Olives and Rosemary Recipe
Serves 2 takes only 10 mins
- 2 (400g) halibut fillets, preferably at least 2.5cm thick
- 1 ½ teaspoons extra virgin olive oil, more to taste
- Ground chili pepper
- 2 rosemary branches
- 1 small lemon, very thinly sliced
- 50g sliced, pitted good-quality black olives
- Preheat oven to 230C/450F/gas mark 8.
- Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chili
- 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 the grill for 1 to 2 minutes.
- Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.
Recipe originally featured in Crumbs Magazine, Issue 47.