Lemon-Rosemary Pescado

  • Total: 15 min
  • Cook: 15 min
  • Yield: 6 servings
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3/4 cup STAR® Extra Virgin Olive Oil

6 (8 oz.) halibut or turbot fillet

Salt and freshly ground pepper

1 large or 2 small lemons, thinly sliced

1/2 cup STAR® Capers, drained

6 small branches fresh rosemary


  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.
  1. 3 Key Ingredients: STAR Extra Virgin Olive Oil, Capers, Lemons
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