Oven-roasted halibut with charred lemon and rosemary-olive aioli
2
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
There’s no need to remove the charred lemon slices before eating - they lend amazing flavor to the aioli in this dish.
Ingredients
Olive oil cooking spray
1 spray(s)
Uncooked halibut fillet
1 pound(s), cut into four 4-oz pieces (with skin)
Kosher salt
½ tsp(s)
Black pepper
¼ pinch(es)
Light mayonnaise
¼ cup(s)
Large canned ripe black olives
9 item(s), large, chopped
Rosemary
1 tbsp(s), chopped
Minced garlic
1 tsp(s)
Cayenne pepper
⅛ tsp(s)
Lemon
1 medium, cut into 8 thin slices, pits removed
Fresh parsley
2 tbsp(s), chopped
Instructions
1
Preheat broiler to high. Place oven rack 7 inches from broiler. Line a roasting pan with aluminum foil and coat with cooking spray.
2
Season flesh of halibut with salt and pepper; place skin-side down in prepared pan (leaving the skin on during cooking will prevent the fish from sticking to pan).
3
Combine mayonnaise, olives, rosemary, garlic and pepper in a small bowl and spread evenly over top of fish; place 2 lemon slices over each piece fish. Broil until fish flakes easily with a fork and lemons are well charred, 10 minutes.
4
Use a wide spatula to remove fish from pan; discard skin. Serve garnished with parsley.
5
Serving size: 1 fillet
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