Best Roasted Olives Fennel Lemon Recipes

Mackerel with Roasted Fennel, Meyer Lemon, and Olives image

Provided by Martha Stewart

Number Of Ingredients 6

1 head fennel
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1 Meyer lemon
1/4 cup coarsely chopped pitted Kalamata olives
1 whole mackerel (2 to 3 lbs., head off)

Steps:

Preheat oven to 400 degrees. Slice fennel into 1/2-inch wedges (reserve fronds), arrange on a rimmed baking sheet, and drizzle with 1 tablespoon olive oil. Season with salt and pepper and roast, flipping fennel halfway through, until caramelized and golden, about 25 minutes. Let cool. Cut into 1/2-inch pieces. Transfer to a medium bowl.
Peel zest from lemon, avoiding white pith. Thinly slice zest on the bias. In a medium bowl combine zest with fennel, olives, 2 tablespoons fresh lemon juice, and 1 tablespoon olive oil. Set aside.
Butterfly mackerel by cutting lengthwise along belly of fish toward tail, then slicing along backbone (but not all the way through the fish). Gently open fish and arrange skin-side down on a parchment-lined baking sheet; flatten slightly. Drizzle with olive oil and season with salt and pepper. Bake until cooked through and flaky, 10 to 12 minutes. Transfer to a serving platter and top with fennel mixture. Garnish with chopped fennel fronds.

Nutrition Facts : Calories 812 g, Cholesterol 202 g, Fat 50 g, Fiber 2 g, Protein 65 g

Roasted Olives, Fennel & Lemon image

Provided by herbelust

Time 50m

Yield Serves 4

Number Of Ingredients 0

Steps:

Preheat oven to 350 degrees F.
In a 8-inch baking pan, spread the olives, garlic slices, and lemon slices. Drizzle with the olive oil and sprinkle with the fennel seeds and red pepper.
Bake for 45 minutes, stirring the olives at least 3 times. Remove from oven and store in the refrigerator.