Equipment
* optional
Ingredients
Fish and Aromatics
- 600 g halibut fillets, skinless
- 30 ml extra virgin olive oil
- 1 lemon, thinly sliced
- 4 fresh rosemary, whole sprigs
- 100 g kalamata olives, pitted and halved
- 2 garlic, smashed
- 4 g kosher salt
- 2 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 285 kcal
- Protein
- 32 g
- Carbohydrates
- 8 g
- Fat
- 15 g
- Fiber
- 2 g
- Sugar
- 1 g
- Sodium
- 693 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 7 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 108 mg
- Potassium
- 752 mg
- Calcium
- 64 mg
- Iron
- 1.0 mg
- Magnesium
- 45 mg
- Phosphorus
- 376 mg
- Zinc
- 1.0 mg
- Vitamin A
- 79 mcg
- Vitamin C
- 15 mg
- Vitamin E
- 4.0 mg
- Vitamin K
- 5 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 2.7 mcg
- Thiamin
- 0.12 mg
- Riboflavin
- 0.12 mg
- Niacin
- 8.7 mg
- Folate
- 28 mcg
- Water
- 136 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 200°C/400°F. Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Pat the raw halibut fillets completely dry with paper towels to ensure they roast rather than steam. Thoroughly wash hands and sanitize any surfaces that came into contact with the raw fish to prevent cross-contamination.
Arrange the thinly sliced lemon, smashed garlic cloves, and fresh rosemary sprigs directly on the prepared baking sheet, forming a fragrant bed that will protect the bottom of the fish. Scatter the halved kalamata olives evenly around the pan.
Place the dried halibut fillets carefully on top of the lemon and rosemary bed. Season the fish generously on all sides with the kosher salt and freshly ground black pepper, then drizzle the extra virgin olive oil evenly over the fish and the surrounding olives.
Roast the fish in the preheated oven for 12 to 15 minutes. Check the thickest part of the fillets with a meat thermometer; they must reach an internal temperature of 60°C/140°F for safe consumption and optimal texture. The fish should be opaque throughout and yield gently when pressed.
Chef's Notes
- Halibut possesses very little intramuscular fat. The bed of lemon slices acts as a natural roasting rack, protecting the delicate flesh from the intense direct heat of the baking sheet.
- Pitting the olives yourself rather than purchasing pre-pitted varieties typically yields a superior texture and richer flavor, as the interior flesh has not been exposed to softening brines.
- To elevate this dish, consider adding a small splash of dry white wine to the baking sheet just before roasting. This mingles with the olive oil, fish juices, and aromatics to create a beautiful, effortless pan sauce.
- Ensure your oven is fully preheated before putting the fish in. A hot oven immediately begins roasting the exterior, sealing in moisture before the center overcooks.
Storage
Refrigerator: 2 days — Store in an airtight container. Fish is highly perishable and best consumed fresh.
Freezer: 1 month — Wrap tightly in plastic wrap and foil. Texture may become slightly mushy upon thawing.
Reheating: Reheat gently in a 150C oven until just warmed through to avoid overcooking the delicate flesh.
Troubleshooting
Halibut is dry, tough, or chalky in texture
Cause: Overcooking. Halibut is an exceptionally lean fish and dries out rapidly if left in the oven even slightly too long.
Fix: Cannot be fully fixed, but the dryness can be masked by drizzling the fish with high-quality olive oil or making a quick pan sauce to provide needed moisture.
Prevention: Begin checking the internal temperature with a meat thermometer at the 10-minute mark. Pull the fish from the oven slightly before your target temperature, as carryover cooking will continue to raise it.
Cultural Context
Roasting fish whole or in large fillets alongside aromatic herbs, bright citrus, and local olives is a foundational technique of the Mediterranean culinary tradition. The pairing of rosemary and lemon perfectly highlights the natural, mild sweetness of halibut without overpowering its delicate flavor profile, a philosophy deeply rooted in the coastal cooking of Italy and Greece.
