Baked halibut with olives, radishes and lemon

An easy, beautiful and delish way to prepare fish. Here I used halibut but you can do this with cod, salmon, or any other thick fleshed fish. I posted a recipe a while back for fish baked with radishes and preserved lemon. This is a riff on that, but even easier. 

You need:

1 big piece of fish 1-5 lbs (figure 3 servings per pound)

2 bunch radishes

2 cups olive

2 lemon

Garlic

Parsley

Olive oil

Heat oven to 325. 

Slice the radishes thinly, then crisp them up by placing them in a bowl of ice water for 10 minutes. Once they’re firm, drain off the ice water and pat dry. Toss with your favorite olives, lemon zest, lemon juice, a clove or two (depending on taste) or minced or microplaned garlic, olive oil, salt and pepper. ⁣

Place fish on a parchment lined sheet pan (seasoned with salt, pepper, olive oil, more lemon zest and some big pieces of parsley.) Baking time will vary depending on how large and thick it is. A two pound piece of fish will take around 20 minutes. Aim for 120 F internal temp or poke with a small knife to make sure it’s hot and opaque all the way through.⁣

⁣As soon as you take the fish out of the oven, put the olive and radish mixture on top and around the fish so that it warms slightly. If you want, you can pop it back in the oven another minute to warm the olives. Alternatively you can warm the olive mixture in a sauce pan before adding to the fish. 

That’s it! Simple and delish. Serve with extra lemon. ⁣

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I would serve this with roasted potatoes, pasta or rice. Add a side veg and you’ve got a beautiful meal! The alternative preparation is cook the radishes and olives with the fish. They’re both great. Experiment!⁣

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