There’s nothing quite like a nice, light piece of fish with a crisp glass of white wine on a warm summer evening. Even though grills are scarce in our fair NYC, your oven is still a fantastic method of cooking, and the short cook time ensures that your apartment won’t heat up past a critical max. I’ve been making this fish recipe for years, and it never disappoints. Note that the halibut can easily be subbed with cod, sea bass, or any other light and flaky white fish that looks good at your local market.

Roasted Halibut with Olives, Lemon, and Rosemary

Serves 2

2 pieces of halibut (about 0.5lbs each)

2 fresh rosemary sprigs

Thinly sliced lemon (about half a lemon)

Handful of kalamata olives (can sub briny green olives too)

Olive oil

Salt and pepper

Red chili flakes (optional)

Heat oven to 450 degrees. Place fish in a baking dish, brush fillets with 1 teaspoon of oil and season with salt and chile pepper. Top each fillet with a rosemary branch and several slices of lemon. Drizzle remaining oil over lemon slices and sprinkle with additional salt. Scatter olives over fish and pan. Sprinkle with red chili flakes if using.

Bake until just opaque, about 8-10 minutes. Serve drizzled with more olive oil; sprinkle with more salt and chili, if desired.

Original recipe courtesy of the New York Times.