Oven-roasted halibut with charred lemon and rosemary-olive aioli
There’s no need to remove the charred lemon slices before eating - they lend amazing flavor to the aioli in this dish.
Olive oil cooking spray
Uncooked halibut fillet(s)
1 pound(s), cut into four 4-oz pieces (with skin)
Large canned ripe black olive(s)
9 item(s), large, chopped
1 tbsp(s), chopped
1 medium, cut into 8 thin slices, pits removed
2 tbsp(s), chopped
- Preheat broiler to high. Place oven rack 7 inches from broiler. Line a roasting pan with aluminum foil and coat with cooking spray.
- 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).
- 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.
- Use a wide spatula to remove fish from pan; discard skin. Serve garnished with parsley.
- Serving size: 1 fillet