Ingredients
2 ounce 8-oz Halibut filets (preferably 1 inch thick)
1.5 teaspoon olive oil
1 dash Kosher salt
1 dash ground Chili pepper (Turkish or Aleppo)
2 sprigs Rosemary branches
.25 cup Kalamata olives
1 wedges Lemon, small
Preparation
Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.
Bake until just opaque, about 10 minutes. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.
