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Roast halibut with rosemary, shallots & black olives
- 12 shallots , peeled but root left in tact
- 1 garlic bulb, broken into cloves, but skin left on
- 100ml olive oil
- 4 thick tranches halibut on the bone, about 250g each (see pic 1)
- 200g pitted black olives
- 6 big sticks rosemary
- 6 tbsp good mayonnaise mixed with a clove crushed garlic and a squeeze lemon juice
Directions:View on BBC Good Food
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