We love a hearty weeknight dinner that comes together in just 30 minutes, especially if it features wild, sustainable Alaska halibut and a symphony of vibrant flavors (like Castelvetrano olives and seasonal citrus).Alaska_Seafood f52partner AskForAlaska
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.
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