Roasted Halibut Recipe from The New York Times

Last Wednesday, there was an intriguing recipe for Roasted Halibut from food writer Melissa Clark in "The New York Times", so I decided to invite two friends over and give it a try. It was a success, so I have reproduced it below, with some minor changes since the original recipe only served 2 people. I also added a few large shrimp to the recipe; I served the dish with Rice with Pine Nuts, and Roasted Asparagus with Pine Nuts, Parsley and Grated Lemon Rind. The one quibble I have with the recipe is that there is no indication of how much Aleppo Pepper to use. I added about 1/2 tsp, which turned out not to be enough; next time I will start with 1 tsp.
A nice feature of this recipe is that it can be prepped ahead of time and kept in the fridge; just don't add the lemon to the fish until ready to cook.

Roasted Halibut with Lemons, Olives and Rosemary

Ingredients
4 Pacific halibut steaks, 5-6 oz each
12 large, cleaned shrimp
2 tsp extra-virgin olive oil, or more to taste
Kosher salt
Ground Aleppo or Turkish pepper
4 rosemary branches
1 lemon, sliced very thin (I used a mandolin)
1/3 cup pitted Kalamata olives, sliced

Preparation
1. Heat oven to 450 degrees. Place fish and cleaned shrimp in baking dish.
2. Mix together the olive oil, salt and Aleppo pepper; rub onto the seafood.
3. Top each fillet with a rosemary branch and several slices of lemon. Scatter olives over the seafood and pan.
4. Bake until just done, about 10 minutes. Drizzle with more olive oil and sprinkle with more salt and Aleppo pepper, if desired.
(This should serve 4, but the 3 of us managed to eat all of it.)