Fennel and Black Olive Fish

Fennel and Black Olive Fish

A delightful dish with a burst of flavors, combining fennel, black olives, and delicate white fish, making it perfect for a nutritious weeknight dinner or an impressive meal for guests.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: Mediterranean

Calories: 280

Ingredients Method Notes

Ingredients

Main ingredients

2 fillets fillets of white fish (such as cod or sole) Look for fresh fillets with firm flesh.
1 bulb fennel, thinly sliced Adds aromatic sweetness.
1/2 cup black olives, pitted and sliced Provides a briny contrast.
2 cloves garlic, minced Enhances flavor.
1 lemon juiced Fresh lemon juice is ideal.
2 tablespoons olive oil Use high-quality olive oil.
to taste Salt and pepper For seasoning.
for garnish Fresh parsley Adds color and freshness.

Method

Preparation

Preheat the oven to 375°F (190°C).
In a baking dish, place the sliced fennel and minced garlic at the bottom.
Lay the fish fillets on top of the fennel.
Drizzle with olive oil and lemon juice.
Scatter the black olives over the fish, and season with salt and pepper.

Cooking

Bake in the preheated oven for 20-25 minutes, or until the fish flakes easily with a fork.
Garnish with fresh parsley before serving.

Notes

Serve with roasted vegetables or a light quinoa salad. A crisp white wine such as Sauvignon Blanc complements the dish well.