I was a bit skeptical about this recipe as I have never roasted citrus with fish but, thought the combination of sweet from the citrus and brine from the olives was a delicious combination. I had 2 pieces of Halibut, about 1 1/2 inches thick and it took longer to cook through than the recipe called for...mine took 20 mins. Also I added a few chopped tangerine pieces to the tapenade and used orange juice vs. tangerine juice as I did not have enough clementines to squeeze for juice. I will definitely make this recipe again!
I use this recipe for walleye also.