Preheat the oven to 400°. On a large rimmed baking sheet lined with foil, arrange the fish, skin-side down. Season with salt and pepper; drizzle with EVOO. Roast the fish until just opaque in the center, about 15 minutes.
Meanwhile, in a bowl, mix 1/3 cup EVOO, the parsley, olives, shallot, capers and brine, lemon zest and juice, and garlic; season with pepper. Serve with the fish.
This recipe is part of our 2-hour holiday dinner menu. Get the rest of the recipes here.
