Roasted Halibut with Red Pepper & Olive Relish
simply roasted halibut topped with a zesty, herby roasted red pepper & olive relish
servings: 4
Ingredients
Scale
- 4 (6 oz) skinless halibut fillets
- olive oil
- kosher salt
- 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
Instructions
- 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.