Roasted Halibut With Lemons, Olives and Rosemary

Bake fish is an easy way to make fish.  I like baking the fish to medium-rare so I either keep the temp down (~325F) or watch the time.  Most any recipe for baking fish can be done out on a grill, just make a pan out of foil or use a cast iron skillet.   I prefer a piece of fish with the skin on since most of the fat on a fish lies next to the skin.  The following recipe uses Halibut but you could substitute Sablefish, Black Sea Bass or Salmon.  

www.nytimes.com Published: March 12, 2010

2 (8-ounce) halibut fillets, preferably at least 1-inch thick
1 1/2 teaspoons extra virgin olive oil, more to taste
Kosher salt
Ground chili 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.

1. Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chili 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.

2. 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.
Yield: 2 servings.