2 ½ pounds thick cod or halibut
Juice of 1 lemon
Salt and pepper
1 small red onion, very thinly sliced by hand or mandolin
2 boxes cherry tomatoes, halved
5 cloves garlic, 4 very thinly sliced or chopped and 1 halved for charred bread
½ cup pitted green Cerignola olives, coarsely chopped
½ cup pitted black olives (oil-cured or kalamta), coarsely chopped
¼ cup capers in brine, drained and coarsely chopped
¼ cup chopped flat-leaf parsley
2 tablespoons chopped fresh oregano
2 teaspoons fennel seeds or pollen or combination of each
1 teaspoon red pepper flakes
About ¼ cup EVOO, plus more for drizzling on bread
1 loaf ciabatta bread, halved horizontally
Flaky sea salt
Serves: 4 to 6
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Place the fish on the baking sheet. Top the fish with juice of 1 lemon and season with salt and pepper. Arrange the onions across the fish. In a bowl, combine the tomatoes, sliced or chopped garlic, olives, capers, parsley, oregano, fennel, red pepper and EVOO. Spoon the cherry tomato sauce all over the fish and bake 25 minutes or until fish is opaque and cooked through.
Char bread over open flame on gas stove or, after fish is out of the oven, broil it to char. Rub the charred bread with halved garlic, dress with EVOO and season with flaky salt, then cut into portions.