Baked White Fish with Olive Tapenade and Fennel

Step 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.

Step 2

Roast the fennel for 15 minutes until it begins to soften and develop light golden edges. Stir halfway through to ensure even cooking.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.