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Lemon-Rosemary Pescado
6
Ingredients
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3/4 cup STAR Extra Virgin Olive Oil
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6 (8 oz.) halibut or turbot fillet
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Salt and freshly ground pepper
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1 large or 2 small lemons, thinly sliced
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1/2 cup STAR Capers, drained
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6 small branches fresh rosemary
Instructions
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1.
Preheat oven to 450º. Coat 13″ x 9″ baking dish or shallow casserole with 1/4 cup olive oil. Arrange fillets in dish. Sprinkle with salt and pepper to taste.
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2.
Cover fish with lemon slices then scatter with capers. Place rosemary branches over all then drizzle with 1/2 cup olive oil.
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3.
Roast for 15 minutes.
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4.
Serve immediately.
