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Roasted Fish with Green Herbs, Lemon & Olives
Ingredients
  • 4 skinless halibut (6 ounces each), at least 1-inch thick
  • ⅓ cup extra-virgin olive oil, plus more for drizzling
  • 3 tablespoons minced fresh tarragon leaves
  • 3 tablespoons minced fresh chives
  • 1 tablespoon chopped fresh thyme leaves
  • Kosher salt and freshly ground black pepper
  • 1 lemon
  • ⅔ cup pitted Castelvetrano or other green olives
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