Roasted Halibut With Lemons, Olives and Rosemary

Roasted Halibut With Lemons, Olives and Rosemary
Recipe Date:
August 26, 2020
Serving Size:
Cook Time:
Imperial (US)
The bright flavors of this dish work beautifully with a fruit forward Pinot Noir.
  • 2 (8-ounce) halibut fillets, preferably at least 1-inch thick
  • 1 1/2 tsps extra virgin olive oil, more to taste
  • Kosher salt
  • Ground chile pepper, preferably Turkish or Aleppo
  • 2 rosemary branches
  • 1 small lemon, very thinly sliced
  • 1/4 cup sliced, pitted calamata or other good-quality black olives

Pairing Notes: This is a really easy fish dish to prepare and the olives and the fattiness of the fish provide a great backdrop to the bright fruit in this Pinot noir.

Chef's Tip: If you can't find halibut, cod is a great substitution. Aleppo pepper is really mild so it adds a nice touch to the dish without the heat.

Recipe Link

Recipe courtesy of Melissa Clark and the New York Times. Photo courtesy of Andrew Scrivani for The New York Times.