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Roasted white fish fillets topped with shaved fennel and Kalamata olives in a skillet.

Fennel and Black Olive Fish

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 320
Ingredients Method

Ingredients
  

  • 4 white fish fillets (6 oz each) such as cod or sea bass
  • 2 large fennel bulbs, thinly shaved
  • 0.5 cup Kalamata olives, pitted and halved
  • 2 tablespoons extra virgin olive oil
  • 3 cloves garlic , minced
  • 0.25 cup dry white wine
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon lemon zest
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper
  • 2 tablespoons fresh fennel fronds, chopped

Method
 

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Season fish fillets with salt and pepper on all sides.
  3. Heat 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat.
  4. Sear the fish for 2 to 3 minutes per side until golden, then remove from the pan and set aside.
  5. Add the remaining oil to the skillet and sauté the shaved fennel for 5 minutes until softened.
  6. Stir in the garlic and olives, cooking for 1 minute until fragrant.
  7. Deglaze the pan with white wine and lemon juice, scraping the bottom of the pan to release browned bits.
  8. Place the fish fillets back on top of the fennel and olive mixture.
  9. Transfer the skillet to the oven and roast for 8 to 10 minutes until the fish is opaque and flakes easily.
  10. Garnish with lemon zest and chopped fennel fronds before serving.