- 4 halibut fillets (6 oz. each)
- 3 tbsp. EVOO
- 1 fennel bulb (1 1/4 lbs.), thinly sliced
- 1 shallot, thinly sliced
- 8 green olives, pitted and sliced
- 1 tbsp. chopped fresh parsley
- 1 tsp. lemon zest, plus 1 tbsp. juice
Coat fish fillets with 1 tbsp. oil; season. In nonstick skillet, cook over medium-high until flaky, 3 minutes per side. In bowl, toss remaining ingredients with remaining oil; season. Spoon over fish.