- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 2 to 4
- Yield: 4 (5 oz) servings
- 4 Alaska halibut filets (thawed, if frozen)
- Kosher salt
- Freshly ground black pepper
- 7 tablespoons extra-virgin olive oil, divided
- 2 pounds mixed citrus, such as naval, Cara Cara, or blood oranges, and grapefruit
- 2 large shallots, thinly sliced
- 1 cup Castelvetrano olives, pitted and smashed
- 1 teaspoon mild chile flake, such as Aleppo pepper or gochugaru (or 1/2 teaspoon red pepper flakes)
- 1/2 cup roughly chopped fresh parsley or dill
- Toasted bread or cooked grains (such as farro or quinoa), for serving
Step 1 Cook the fish
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.
Step 2 Make citrus and olive topping
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 (it’s OK if the olives start to take on color, but not necessary). 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.
Step 3 Plate and serve
Serve the fish topped with the olive-citrus mixture and parsley or dill, along with toasted bread or grains for sopping up the juice.