Roasted Halibut with Lemons, Olives and Herbs.
Seafood is something that people are still intimidated by.
“The house will smell if I cook it.”
“It’s too delicate of a fish. I’ll overcook it and make it dry.”
“Fish is too expensive to experiment with. I’ll leave it up to the pros.”
STOP!!!! IT!!!!! NOW!!!!
Anything at first can be intimidating but that’s because it’s new to you. So what?
You research it and give it a try.
I promise….it won’t hurt.
Spring is officially here and I am anxious to get back to light cooking, healthy cooking and fresh ingredients.
Weekends at the beach, the briny taste of salt water, fishing on warm nights and cooking for friends and family.
Yeah…. that’s the ticket.
That’s what it’s all about and this dish conjures up these images for me.
This simple yet flavor packed recipe is inspired by the Mediterranean.
Fresh lemons, the best olive oil you can find, sea salt crystals, imported calamata olives and dried herbs.
A dry rub consisting of oregano, basil, garlic powder, salt, black pepper, sage and thyme are massaged into this beautiful, thick cold water white fish for a flavor background that is anxious to pop as soon as you drizzle on your olive oil and add your lemon slices and freshly sliced olives.
Once you sample this meaty white fish you will want to use it as your canvass.
Use your mind and seasonings as your paint brush to create your own masterpiece and signature dish.
It’s so versatile that you can make a scampi sauce for it or a basil beurre blanc.
A cajun dry rub or a marinade made with hoisin, green onions and garlic.
You can steam it, roast it, grill it or poach it.
You can fry it, bake it or smoke it.
Whatever you do with it, have fun, enjoy it with a nice wine or micro-brew and don’t forget to hook a brother up via social media.
Enjoy!
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and on Instagram @ thefooduluv
- 2 (8-ounce) halibut fillets. 1-inch thick
- 3 teaspoons extra virgin olive oil, more to taste
- 1 tsp dried parsley
- 1/2 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp dried sage
- 1/4 tsp fried thyme
- 1/4 tsp onion powder
- 1/2 tsp Sea Salt flakes
- Black Pepper to taste
- 1 medium lemon, thinly sliced
- ΒΌ cup sliced, good-quality imported black olives, like calamata
- Heat oven to 450 degrees. Place fish in a baking dish
- Drizzle half of the oil on the fish.
- Combine all of the dried ingredients, sprinkle on the fillets and massage it into the fish.
- Arrange 3 lemon slices on each piece of fish, sprinkle olives on fish and then drizzle the remaining oil on top.
- Bake for 10-12 minutes, until flaky and tender.
- Enjoy!
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