Ingredients
- 2 Fennel, thinly sliced
- 2 shallots, thinly sliced lengthwise
- 1/4 cup extra virgin olive oil
- 4 sprigs Sage
- 4 sprigs Oregano
- 2 lb halibut, cut into fillet. Can use whatever fish you want here just adjust oven time based on thickness
- Kosher salt to taste
- Fresh lemon to serve
Directions
- Preheats oven to 450 degrees f. Slice the fennel and the shallots and arrange on a sheet tray. Drizzle with evoo and season well with kosher salt. Place in the preheated oven and roast until lightly charred in some places around 30-40 min.
- Prep the fish and drizzle over evoo and season well with kosher salt and cracked black pepper.
- Remove the fennel and shallots from the oven and place the fish on top.
- Let it cook for 12-15 min and then remove from the oven and top with the chunky tapenade. Squeeze over fresh lemon and serve hot
Olive Tapenade
- 1/3 cup chopped parsley
- 1 cup Castelvetrano olives
- Zest of one lemon
- 3/4 cup Olive oil
- 1 small clove garlic, grated
- Pinch of salt
Directions
- Remove the pits from the olives and roughly chop them. Place in a bowl with the chopped parsley, lemon zest, grated garlic, olive oil and season with kosher salt.