Grilled Halibut with Fennel, Shallots and an Olive Tapenade
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.
