Lemon-Rosemary Halibut

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READY IN: 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 34
    cup STAR® Extra Virgin Olive Oil
  • 6
    (8 ounce) halibut or (8 ounce) turbot fillets
  • pepper, freshly ground
  • 1
    lemons, large or 2 lemons, small, thinly sliced
  • 12
    cup STAR® Capers, drained
  • 6
    sprigs fresh rosemary, small
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DIRECTIONS

  • Preheat oven to 450 degrees.
  • Coat 13" x 9" baking dish or shallow casserole with 1/4 cup olive oil.
  • Arrange fillets in dish. Sprinkle with salt and pepper to taste.
  • Cover fish with lemon slices then scatter with capers.
  • Place rosemary branches over all then drizzle with 1/2 cup olive oil.
  • Roast 15 minutes. Serve immediately.
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