Baked White Fish with Olive Tapenade and Fennel
Delicate white fish topped with briny olive tapenade, baked alongside caramelized fennel for a light, elegant Mediterranean dinner.
- Total time
- 35 min
- Servings
- 4
- Calories
- 420
- Protein
- 42g
Ingredients
- 1 cup Kalamata olives, pitted
- ½ cup green olives, pitted
- ¼ cup extra virgin olive oil
- 2 tbsp fresh lemon juice
- 1 clove garlic clove, minced
- ⅛ cup fresh parsley, chopped
- ¼ tsp red pepper flakes
- 4 fillets (6 oz each) white fish fillets (cod, halibut, or sea bass)
- 2 medium fennel bulb
- ¼ cup extra virgin olive oil
- 1 tbsp fresh lemon juice
- 1 clove garlic clove, minced
- ⅛ cup fresh parsley, chopped
- 1 tbsp fresh thyme
- ¾ tsp salt
- ½ tsp black pepper
Instructions
- 1
Preheat your oven to 400°F (200°C). Trim the fennel bulbs, removing the core and fronds, then slice lengthwise into 0.5-inch-thick wedges. Toss the fennel with 2 tablespoons olive oil, half the minced garlic, thyme, salt, and pepper on a large baking sheet.
- 2
Roast the fennel for 15 minutes until it begins to soften and develop light golden edges. Stir halfway through to ensure even cooking.
- 3
While the fennel roasts, prepare the tapenade: pulse the pitted Kalamata and green olives, remaining garlic, 0.25 cup olive oil, 2 tablespoons lemon juice, half the parsley, and red pepper flakes in a food processor until coarsely chunky (not smooth). Taste and adjust seasoning.
- 4
Remove the baking sheet from the oven and push the fennel to the sides. Pat the fish fillets dry with a paper towel and arrange them in a single layer in the center of the sheet.
- 5
Brush each fish fillet with 0.5 teaspoon olive oil and season lightly with salt and pepper. Divide the tapenade evenly among the four fillets, spreading a generous 2–3 tablespoons on top of each piece.
- 6
Return the sheet to the oven and bake for 12–15 minutes, until the fish is opaque throughout and flakes easily when tested with a fork at its thickest point. The fennel should be fully tender and lightly caramelized.
- 7
Remove from the oven and drizzle the entire sheet with the remaining 1 tablespoon fresh lemon juice. Garnish with the reserved fresh parsley and serve immediately while warm, with lemon wedges on the side if desired.
Tools you’ll need
- Baking sheet
- Food processor
- Large bowl
- Paper towels
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