One Pan Baked Lemon Halibut With Potatoes, Beans, & Olives

Step 1: Pan ... First, I like to make this on a rimmed baking or sheet pan, lined with parchment paper, for easy clean up.

Step 2: Fish ... Remove the fish from the refrigerator; and set on the counter. You never want to cook with cold fish. Then, season with salt and pepper on both sides.

Step 3: Potatoes ... Add the potatoes, onions, garlic, fennel, olive oil, sage, thyme, oregano, salt, pepper, squeezed lemon wedges; and, toss until everything is well combined. Then, add the squeezed wedge rinds to the mix as well; they, add lots of flavor. NOTE: Smashed garlic - simply place a big knife over the garlic clove and smash; then, remove the peel. No chopping, no mincing, just smashed.

Step 4: Bake ... Cook the potatoes in a 400 degree oven, middle shelf, for 15-20 minutes. They take a bit longer than the beans and fish; so this gives them a head start. At this point, the potatoes should be slightly tender; but, not fully cooked.

Step 5: Beans and Fish ... Add the green beans and olives to the potatoes; and toss - make sure that everything is well combined. Then, add the 4 fish fillets on top. Drizzle each fish fillet with olive oil and 2 lemon slices. Roast another 12-15 minutes; until the fish is opaque and cooked through. This cooking time can vary depending on the size and type of fish you are using. You want the fish firm, flaky, and fork tender. Also, the potatoes and beans should be tender. But, you still want the beans to have a nice crisp.

Step 6: Note: I used 2/3 cup olives; and, I prefer kalamata. But, please go but the cup amount vs the weight. All olives, jars/cans, can really vary. You want 1/2 cup of a pitted rich whole olive.

Step 7: Serve and ENJOY! ... Transfer the vegetables to a serving platter, top with the 4 fillets, pour any pan juices over the top; and, garnish with parsley and Feta cheese. Serve with crusty bread and a crisp salad. A simple one pan dish.