Oven-roasted halibut with charred lemon and rosemary-olive aioli
2
Points®
Total Time
25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
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.
Ingredients
Cooking spray
1 spray(s)
Uncooked halibut fillet
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)
Olives
9 olive(s), large, kalamata, chopped
Rosemary
1 Tbsp, chopped
Jarred minced garlic
1 tsp
Cayenne pepper
⅛ tsp
Lemon
1 item(s), large, cut into 8 thin slices, pits removed
Fresh parsley
2 Tbsp, chopped