Lemon-Rosemary Halibut - cooking recipe

Ingredients

3/4 cup STAR(R) Extra Virgin Olive Oil
6 (8 ounce) halibut or (8 ounce) turbot fillets
salt
pepper, freshly ground
1 lemons, large or 2 lemons, small, thinly sliced
1/2 cup STAR(R) Capers, drained
6 sprigs fresh rosemary, small

Preparation

Preheat oven to 450 degrees.
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.