simply roasted halibut topped with a zesty, herby roasted red pepper & olive relish
4 (6 oz) skinless halibut fillets
freshly cracked black pepper
2 large garlic cloves, thinly sliced
¾ cup diced roasted red peppers
½ cup halved castelvetrano olives
1 tsp lemon zest
2 tbsp lemon juice
2 tbsp chopped fresh parsley
1 tbsp honey
½ tsp crushed red pepper
flaky sea salt
fresh basil leaves
Preheat the oven to 425°F. Place the halibut into a 9×13” baking dish. Drizzle generously with olive oil and rub to coat both sides. Season with salt and black pepper. Arrange the sliced garlic over top. Roast for 8 minutes.
Meanwhile, add the roasted red peppers, olives, lemon zest, lemon juice, parsley, honey, and crushed red pepper to a small mixing bowl. Toss well to combine.
Remove the baking dish from the oven. Spoon the red pepper mixture over the fish. Transfer back to the oven and continue to roast for 2-3 more minutes, or until the fish is cooked through and the relish is heated.
Top with a pinch of flaky sea salt, fresh basil leaves, and any extra parsley leaves.