Lemon-Rosemary Pescado

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  0.0 – 0 reviews  • Fruit
Total: 15 min
Cook: 15 min
Yield: 6 servings

Ingredients

  1. 3/4 cup STAR® Extra Virgin Olive Oil
  2. 6 (8 oz.) halibut or turbot fillet
  3. Salt and freshly ground pepper
  4. 1 large or 2 small lemons, thinly sliced
  5. 1/2 cup STAR® Capers, drained
  6. 6 small branches fresh rosemary

Instructions

  1. Preheat oven to 450 degrees F. 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. Cover fish with lemon slices then scatter with capers. Place rosemary branches over all then drizzle with 1/2 cup olive oil. Roast 15 minutes. Serve immediately.
  2. 3 Key Ingredients: STAR Extra Virgin Olive Oil, Capers, Lemons

Nutrition Facts

Serving Size 1 of 6 servings
Calories 466
Total Fat 34 g
Saturated Fat 6 g
Carbohydrates 3 g
Dietary Fiber 1 g
Sugar 0 g
Protein 37 g
Cholesterol 109 mg
Sodium 644 mg
Serving Size 1 of 6 servings
Calories 466
Total Fat 34 g
Saturated Fat 6 g
Carbohydrates 3 g
Dietary Fiber 1 g
Sugar 0 g
Protein 37 g
Cholesterol 109 mg
Sodium 644 mg

 

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