Roasted Halibut with Fennel, Shallots and Olive Tapenade
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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
- 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
Olive Tapenade
Directions
Preheat oven to 450 degrees F. Slice the fennel and the shallots and arrange them on a sheet tray. Add your oregano and sage to the sheet pan. 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
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.