Roasted Halibut w/ Lemons & Olives

This recipe is from the NY Times, and the title of the article was Dinner Party.
I am always in search of good dinner party recipes that won't take up a lot time.

This was a simple and terrific way to prepare beautiful halibut, one of my favorite fishes, and certainly nice enough for a dinner party.

Start with the freshest, best halibut filets you can find, and have your fish monger remove the skin for you. My guys are so nice!



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

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



Easy and Elegant!