Roast Halibut with rosemary, shallots and black olives
Recipe Type: Main
Author:
Serves: 4
Here’s a smart and simple one pot dish. This will definitely make your life easier in the evening!
Ingredients
- 12 shallots, <g class=”gr_ gr_50 gr-alert gr_gramm Punctuation only-ins replaceWithoutSep” id=”50″ data-gr-id=”50″>peeled</g> but root left intact
- 1 garlic bulb, broken into cloves, but skin left on
- 100ml olive oil
- 4 thick tranches fresh halibut on the bone, about 250g each
- 200g pitted black olives
- 6 big sticks rosemary
- 6 tbsp good mayonnaise mixed with a clove crushed garlic and a squeeze lemon juice
Instructions
- Heat the oven to 240C/fan 220C/gas 9.
- Toss the shallots and garlic together with half the oil in a roasting tin and season. Roast for 20 minutes, tossing the veg around a couple of times so it’s coated in the oil.
- Take the hunks of fish and rub all over with the rest of the oil and season really well with sea salt and ground black pepper.
- When the shallots have cooked for their 20 minutes, take the tin out the oven, add the olives and rosemary to the tray and toss in the oil to coat. Arrange the fish in the tray so it sits on some of the rosemary then put the rest of the rosemary on top.
- Roast for 20 minutes. don’t be tempted to open the door as the heat will drop and the fish won’t cook properly.
- Take from the oven and leave to rest for 2 minutes. Serve with the garlic mayonnaise.
