Directions
Heat the oven to 300ºF. Season the fish on both sides with salt and pepper, then place on a parchment-lined sheet pan. Drizzle with 3 tablespoons of olive oil, gently toss to coat, and bake until the fish is opaque and flakes easily with a fork, 20 to 25 minutes. While the fish bakes, use a knife or your hands to peel the citrus, slice it into 1/2-inch wedges, and place in a medium bowl with the shallots. Season with salt and set aside.
Heat the remaining 4 tablespoons of olive oil in a small skillet over medium heat. Add the olives and cook, tossing regularly, until sizzling and warmed through, about 3 minutes . Turn off the heat, stir in the chile flakes if using, and let sizzle for 30 seconds. Stir the warm olives into the citrus mixture.
Serve the fish topped with the olive-citrus mixture and parsley or dill, along with toasted bread or grains for sopping up the juice.
Alaska_Seafood I'm in southern California, Two years ago, my favorite, wild caught Alaskan halibut sold for $29/lb with occasional sales at $25. Last year, it was $39/lb and TODAY it was a whopping $44.95/lb. Shocking & unacceptable.
Alaska_Seafood Love halibut, ate plenty when we lived in AK. Now, in the lower 48, at +$20 a pound, and of questionable color and texture? Hard pass.
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