Oven-roasted halibut with charred lemon and rosemary-olive aioli

2 Points

Prep Time: 0:15 Cook Time: 0:10 Total Time: 0:25 Difficulty: Easy Servings: 4 Source:

Ingredients

1 spray(s) cooking spray

1 pound(s) , cut into four 4-oz pieces (with skin) uncooked halibut fillet(s)

1/2 tsp kosher salt

1/4 tsp black pepper

1/4 cup(s) reduced calorie mayonnaise

9 large , kalamata, chopped olive(s)

1 Tbsp , chopped rosemary

1 tsp minced garlic

1/8 tsp cayenne pepper

1 medium , cut into 8 thin slices, pits removed lemon(s)

2 Tbsp , chopped fresh parsley

Directions

Preheat broiler to high. Place oven rack 7 inches from broiler. Line a roasting pan with aluminum foil and coat with cooking spray.

Season flesh of halibut with salt and pepper; place skin-side down in prepared pan (leaving the skin on during cooking will prevent the fish from sticking to pan).

Combine mayonnaise, olives, rosemary, garlic and pepper in a small bowl and spread evenly over top of fish; place 2 lemon slices over each piece fish. Broil until fish flakes easily with a fork and lemons are well charred, 10 minutes.

Use a wide spatula to remove fish from pan; discard skin. Serve garnished with parsley.

Nutrition

2 smart points