Baked Halibut With Lemon and Rosemary

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  32 oz Halibut, Fillet
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  1.5 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tsp 1 teaspoon kosher salt
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  1 tsp Paprika, Ground
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  0.1 tsp Cayenne Pepper, Ground
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  1 Lemon(108g)
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  4 Rosemary, Fresh(6g)
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  Flaky salt (such as Maldon or fleur de sel)

Instructions

1. 1Pat the halibut fillets dry with paper towels and arrange them in a single layer on a large skillet or shallow pan.
2. 2In a small bowl, combine the olive oil, ground paprika, ground cayenne pepper, and the kosher salt. Brush this mixture evenly over the top of each halibut fillet.
3. 3Slice the lemon into thin rounds. Lay one sprig of fresh rosemary on top of each fillet, then arrange several lemon slices over the rosemary. Drizzle with a little additional olive oil and sprinkle with flaky salt.
4. 4Place the skillet over medium-high heat and cook for 8–10 minutes until the halibut is opaque and flakes easily with a fork, checking doneness with an instant-read thermometer inserted into the thickest part—it should register 145°F.
5. 5Remove from heat and let cool for 2–3 minutes.
6. 6Divide the halibut fillets evenly into 4 airtight meal prep containers while still warm, distributing the lemon slices and rosemary sprigs among each portion.
7. 7Seal containers and refrigerate for up to 3 days. Reheat gently over low heat in a skillet for 3–4 minutes, or enjoy cold.