Baked Sicilian Halibut

Based on a recipe in the NY Times Food Section, this dish comes together easily, yet is elegant enough for special occasions.

Baked Sicilian Halibut
Serves 2

2 (6-8-ounce) halibut fillets, preferably at least 1-inch thick
1 ½ teaspoons extra virgin olive oil, more to taste
Sea salt
1 teaspoon ground Aleppo chili pepper
Alternative: Mix 4 parts sweet paprika to 1 part cayenne + a pinch of smoked paprika
1/4 teaspoon garlic powder
4 rosemary branches
1 lemon, very thinly sliced
1/3 cup sliced, pitted Kalamata olives (or capers)
1 teaspoon lemon zest

Cut the fillet into 5-ounce servings. Salt the fish on both sides. Place 2 branches of rosemary in an oiled baking dish, brush fillets with 1 teaspoon of oil and generously season with chili pepper, as well as the garlic powder. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan.

Refrigerate for 30-60 minutes.

Heat oven to 450 degrees. Place the baking dish with fillets in the middle of the oven and bake until just opaque, about 10-20 minutes, depending on the thickness of the fillets. If lemon slices have not browned or singed (this will depend on how thinly you slice them), place pan under broiler for 1 to 2 minutes. Serve drizzled with more olive oil; sprinkle with lemon zest.

This dish is good either hot or chilled.

Possible side dishes: An interesting grainParmesan-roasted broccoli /or/ sautéed baby spinach with cherry tomato halves /or/ Garlic Swiss Chard with Lemon.