Roasted Halibut with Fennel, Shallots and an Olive Tapenade

Name: Roasted Halibut with Fennel, Shallots and an Olive Tapenade
Ingredients: 2 Fennel, thinly sliced; 2 shallots, thinly sliced lengthwise; 1/4 cup extra virgin olive oil; 4 sprigs Sage; 4 sprigs Oregano; 2 lb halibut, cut into fillet. Can use whatever fish you want here just adjust oven time based on thickness; Kosher salt to taste; Fresh lemon to serve; 1/3 cup chopped parsley; 1 cup Castelvetrano olives; Zest of one lemon; 3/4 cup Olive oil; 1 small clove garlic, grated; Pinch of salt

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Ingredients

2 Fennel, thinly sliced
2 shallots, thinly sliced lengthwise
1/4 cup extra virgin olive oil
4 sprigs Sage
4 sprigs Oregano
2 lb halibut, cut into fillet. Can use whatever fish you want here just adjust oven time based on thickness
Kosher salt to taste
Fresh lemon to serve
1/3 cup chopped parsley
1 cup Castelvetrano olives
Zest of one lemon
3/4 cup Olive oil
1 small clove garlic, grated
Pinch of salt