Roasted Halibut with Tangerine & Olive Tapenade

Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper.

Grate 1/2 teaspoon zest from 1 tangerine (or clementine) and squeeze 1 tablespoon juice. Coarsely chop olives, capers, garlic, thyme and the zest together on a cutting board (or process in a mini food processor until coarsely chopped). Transfer to a small bowl; stir in oil and the juice.

Peel the remaining fruit and cut into 1/4-inch slices. Arrange 4 "beds" of slices on the prepared pan, making them about the size of each portion of fish. Place a piece of fish, skinned-side down, on each bed. Sprinkle the fish with salt and pepper, then spread about 1 tablespoon of the tapenade on each portion.

Bake the fish until the thickest part flakes with a fork, 8 to 10 minutes per inch of thickness.