Oven-Roasted Halibut with Charred Lemon and Rosemary-Olive Aioli
PersonalPoints™ per serving


Total Time: 25 min
Prep: 15 min
Cook: 10 min
Serves: 4
Easy
For this oven-roasted halibut recipe, there’s no need to remove the charred lemon slices before eating—they lend amazing flavor to this dish. The fish gets slathered in a tangy olive-and-mayo-based aioli that gets an earthy quality too from fresh rosemary and garlic. Then all you have to do is broil the fish and lemons until they're both nicely charred, which should take about 10 minutes. Lining the pan with aluminum foil beforehand also leads to easy cleanup. This is the most impressive, delicious weeknight dinner of your dreams.
Ingredients
  • 1 spray cooking spray
  • 1 lb uncooked halibut fillets, cut into four 4-oz pieces (with skin)
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ¼ cup reduced-calorie mayonnaise
  • 9 large olives, kalamata, chopped
  • 1 tbsp Rosemary, chopped
  • 1 tsp minced garlic
  • ⅛ tsp Cayenne pepper
  • 1 medium lemon, cut into 8 thin slices, pits removed
  • 2 tbsp fresh parsley, chopped

Instructions
  1. Preheat broiler to high. Place oven rack 7 inches from broiler. Line a roasting pan with aluminum foil and coat with cooking spray.
  2. Season flesh of halibut with salt and pepper; place skin-side down in the prepared pan (leaving the skin on during cooking will prevent the fish from sticking to the pan).
  3. Combine mayonnaise, olives, rosemary, garlic, and pepper in a small bowl and spread evenly over the top of the fish; place 2 lemon slices over each piece of fish. Broil until fish flakes easily with a fork and lemons are well charred, 10 minutes.
  4. Use a wide spatula to remove fish from the pan; discard skin. Serve garnished with parsley.
  5. Serving Size: 1 Oven-Roasted Halibut with Charred Lemon and Rosemary-Olive Aioli.
The WW Logo, Weight Watchers, Points, ZeroPoint, Wellness that Works and PersonalPoints are trademarks of WW International, Inc. ©2022 WW International, Inc. All rights reserved.