Photo of Oven-roasted halibut with charred lemon and rosemary-olive aioli by WW

Oven-roasted halibut with charred lemon and rosemary-olive aioli

2 - 4
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min
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

1 spray(s)

Uncooked halibut fillet(s)

1 pound(s), cut into four 4-oz pieces (with skin)

Kosher salt

½ tsp(s)

Black pepper

¼ pinch

Light mayonnaise

¼ cup(s)

Large canned ripe black olive(s)

9 item(s), large, chopped


1 tbsp(s), chopped

Minced garlic

1 tsp(s)

Cayenne pepper



1 medium, cut into 8 thin slices, pits removed

Fresh parsley

2 tbsp(s), chopped


  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