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Flavorful Fennel and Black Olive Fish Recipe Easy Zesty Toppings Guide

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A quick and easy fish recipe featuring firm white fish topped with crunchy fennel and briny black olives, finished with zesty lemon and fresh herbs for a bright Mediterranean flavor.

Ingredients

Scale
  • 4 firm white fish fillets (about 6 oz / 170 g each), such as cod, halibut, or sea bass
  • 1 medium fennel bulb, thinly sliced
  • 1/2 cup black olives, pitted and roughly chopped (Kalamata or oil-cured)
  • 2 cloves garlic, minced
  • 1 fresh lemon, zested and juiced
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh parsley, chopped
  • Salt to taste (about 1/2 tsp per fillet)
  • Black pepper to taste (about 1/4 tsp per fillet)
  • 1/4 teaspoon red pepper flakes (optional)

Instructions

  1. Pat the fish fillets dry with paper towels to remove excess moisture. Season both sides with salt and pepper. Let rest at room temperature for 5-10 minutes.
  2. Trim the fennel bulb, reserving some fronds for garnish. Slice thinly about 1/8-inch thick.
  3. In a bowl, combine sliced fennel, chopped black olives, minced garlic, lemon zest, parsley, and red pepper flakes if using. Drizzle with 2 tablespoons olive oil and gently toss.
  4. Heat 1 tablespoon olive oil in a skillet over medium-high heat until shimmering. Place fish fillets skin-side down if skin-on and cook for 3-4 minutes without moving.
  5. Flip each fillet gently and cook another 2-3 minutes until opaque and flakes easily. Total cooking time about 8-10 minutes for 1-inch thick fillets.
  6. Right after flipping, squeeze half the lemon juice over the fish to infuse brightness.
  7. Transfer fish to plates. Spoon fennel and olive topping generously over each fillet. Drizzle remaining lemon juice and sprinkle reserved fennel fronds for garnish.

Notes

If fennel mixture tastes too sharp raw, lightly sauté it for 2 minutes before topping the fish. Keep fish dry before cooking for a perfect sear. Use a fish spatula to flip gently. The topping can be made a day ahead and stored in the fridge. For baking method, cook fish at 400°F (200°C) for 12-15 minutes and then add topping.

Nutrition

Keywords: fennel fish recipe, black olive fish, quick fish dinner, Mediterranean fish, healthy fish recipe, easy fish recipe, weeknight dinner

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