Oven-Roasted Halibut with Charred Lemon and Rosemary-Olive Aioli
- Total Time
There’s no need to remove the charred lemon slices before eating - they lend amazing flavor to the aioli in this dish.
cooking spray1 spray(s)
uncooked halibut fillet(s)1 pound(s), cut into four 4-oz pieces (with skin)
kosher salt½ tsp
black pepper¼ tsp
reduced calorie mayonnaise¼ cup(s)
olive(s)9 large, kalamata, chopped
rosemary1 Tbsp, chopped
minced garlic1 tsp
cayenne pepper⅛ tsp
lemon(s)1 medium, cut into 8 thin slices, pits removed
fresh parsley2 Tbsp, 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