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

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

Total Time
25 min
15 min
10 min
For this oven-roasted halibut recipe, there’s no need to remove the charred lemon slices before eating—they lend amazing flavor to this dish. The fish gets slathered in a tangy olive-and-mayo-based aioli that gets an earthy quality too from fresh rosemary and garlic. Then all you have to do is broil the fish and lemons until they're both nicely charred, which should take about 10 minutes. Lining the pan with aluminum foil beforehand also leads to easy cleanup. This is the most impressive, delicious weeknight dinner of your dreams.


Cooking spray

1 spray(s)

Uncooked halibut fillet(s)

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

Kosher salt

½ tsp

Black pepper

¼ tsp

Reduced calorie mayonnaise

¼ cup(s)


9 large, kalamata, chopped


1 Tbsp, chopped

Minced garlic

1 tsp

Cayenne pepper



1 medium, cut into 8 thin slices, pits removed

Fresh parsley

2 Tbsp, 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