Please wait (up to a minute) while we process your order.

Thank you.

(or pick-up)

Add To Cart
(or enter your zipcode)

Try Another Zip Code?
(or pick-up)

Add To Cart
Join Real Good Fish
Join Now
Forgot Password
You will receive an email from us shortly. Click the link to set a new password.
Reset Password
Success! Your password has been reset
User Settings
Email Required
Before you continue browsing the site we need your email
Real Good Fish | Recipe | Roasted Halibut With Lemons, Olives and Rosemary | Bringing you the freshest sustainably caught LOCAL seafood!
Real Good Fish
Roasted Halibut With Lemons, Olives and Rosemary


2 (8-ounce) halibut fillets, preferably at least 1-inch thick
1 ½ teaspoons 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
¼ 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 chile 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.

Want to make recipes like this with fresh, local seafood each week?
Sign Up