Fennel and Black Olive Fish

Fennel and Black Olive Fish

A delightful and easy-to-make fish dish featuring fennel and black olives, perfect for seafood lovers and quick weeknight dinners.

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Prep Time 5

Cook Time 25

Total Time 30

Servings: 2 servings

Course: Dinner, Main Course

Cuisine: Mediterranean, Seafood

Calories: 320

Ingredients Method Notes

Ingredients

Main Ingredients

2 fillets fish fillets (such as cod or halibut) Use fresh or thawed fish.
1 bulb fennel, thinly sliced Thinly slice for even cooking.
1/2 cup black olives, pitted and sliced Kalamata or green olives can be used.
1 unit lemon, juiced Fresh lemon juice enhances flavor.
2 tablespoons olive oil Opt for extra virgin for better flavor.
to taste Salt and pepper Adjust according to preference.
to taste Fresh herbs (such as parsley or dill) for garnish Use fresh herbs for best presentation.

Method

Preparation

Preheat the oven to 375°F (190°C).
In a baking dish, place the sliced fennel and black olives.
Drizzle with olive oil and lemon juice, and mix to combine.
Season the fish fillets with salt and pepper, then place them on top of the fennel and olive mixture.

Cooking

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

Notes

For the best results, use fresh ingredients and adjust the seasoning based on personal preference. Feel free to experiment with different vegetables and fish types.