Halibut with Lemons, Olives, and Rosemary

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We have enjoyed halibut and salmon from the fishing trip that Joe and our sons took to Alaska in May.  I am still experimenting with different ways of serving the halibut, but all of them have been delicious. This is my favorite, a variation on a recipe I found from cooking.nytimes.com. The time my family spent living in Indonesia created for us a fondness for Southeast Asian food and I love using a spice blend from Penzey’s called Singapore Seasoning. This is aromatic mixture that contains lemon peel, garlic, turmeric, cumin, fennel, ginger, and cayenne pepper among other spices that are perfect for fish and chicken.

Roasted Halibut with Lemons, Olives, and Rosemary

Halibut Filets (I used only one large filet for 2 of us)

1 Tablespoon olive oil

Sea salt

2 teaspoons Singapore Spice Blend from Penzey’s

Fresh rosemary

1 lemon, sliced thinly

1/4 cup sliced, pitted Kalamata olives

Heat oven to 425 degrees.  Coat a baking dish with cooking spray. Lay the fish in pan, then brush with olive oil and sprinkle with salt and Singapore spice blend. Top with twigs of rosemary and slices of lemon. Sprinkle olives and remaining olive oil over all and bake 15 minutes or more, depending on thickness of filets.  Lemons will brown and fish will flake when pulled with fork.  I like to make this with roasted fresh green beans and red potatoes, baked in the same oven.

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