Roasted Fish with Green Herbs, Lemon & Olives

This is an easy, totally hands-off method of cooking fish with green herbs, lemon, and olives. Adapted from a recipe by Mary, who taught me a lot of great cooking tricks.

Cook time: 35 minutes

Servings: 4

Ingredients

• 4 fillets halibut 6 ounces each, at least 1-inch thick
• 0.33 cup extra-virgin olive oil
• 3 tablespoons tarragon minced
• 3 tablespoons chives minced
• 1 tablespoon thyme chopped
• 1.5 teaspoons salt Kosher
• 0 black pepper freshly ground
• 1 teaspoon lemon zest
• 1 lemon cut into quarters
• 2 tablespoons extra-virgin olive oil
• 0.67 cup Castelvetrano olives pitted
• 1 lemon cut into quarters
• 0 salt to taste
• 0.67 cup Castelvetrano olives pitted

Instructions

1. Preheat the oven to 400°F.
2. Pat the fish dry with a paper towel and place the fillets on a plate on the counter while you prepare the herb oil.
3. In a small bowl, whisk together ⅓ cup extra-virgin olive oil, tarragon, chives, thyme, 1½ teaspoons salt, and a few grinds of black pepper. Grate the lemon zest into the bowl and whisk well. Cut the lemon into quarters, remove any visible seeds and set aside.
4. Drizzle a thin layer, about 2 tablespoons of olive oil, onto the bottom of a baking dish large enough to fit the fillets without crowding. Add the olives and lemon quarters and toss to coat with olive oil. Add the fish, spacing them evenly in the pan. Brush the herb oil all over the top and sides of the fillets.
5. Roast until the fish is cooked through and flakes easily with a fork, 18 to 22 minutes, depending on the thickness of the fillets. Press the lemon quarters gently with the back of a spoon to release their juice, then carefully tilt the pan and spoon the pan juices over the fish.
6. Carefully transfer the fish to a serving dish, along with the olives. Sprinkle lightly with salt and serve hot.