Beyond my expectations
I decided that this would be a good meal to cap off Labor Day weekend. The prep work took a little longer than I planned for (cutting the olives away from their pits was a chore), but the end result was WELL worth it. I used Mahi Mahi for the fish, yukon gold potatoes, and served it with some rustic rosemary bread to sop the juice up with (of which there was plenty). Leftovers the next day, which there wasn't much of, were fought over. Will definitely be making this again!
Pros: extremely flavorful
Cons: prep took more than 30 minutes