Rush-Hour Gourmet

While fall's warm days linger, menus with a Mediterranean theme appeal. Olives and fennel are two common ingredients of the region.

I love to combine them with fresh fish, and though we may not get the same species found in that sun-dappled area of the world, we have our choice of plenty from our own coasts. I find halibut works well with these simple flavors, but red snapper or even fresh-water trout can shine here.

Makes 2 servings

2 fillets halibut or other firm white fish

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

2 tablespoons olive oil

1 bulb fennel, cored, thinly sliced, fronds chopped

1/2 cup pitted green or black olives, chopped

Juice of 1/2 lemon

1. Sprinkle halibut on all sides with 1/2 teaspoon of the thyme, 1/4 teaspoon of the salt and pepper to taste; set aside.

2. Heat olive oil in heavy skillet over medium heat; add fennel slices.

3. Cook, stirring, until fennel softens, about 5 minutes. Stir in olives. Season with remaining 1/2 teaspoon of the thyme, 1/4 teaspoon of the salt, and pepper to taste. Push fennel and olives to one side of the skillet.

4. Add halibut; cook until lightly colored on one side, about 3 minutes. Turn; cover skillet. Cook until fish is almost cooked through, about 7 minutes. Sprinkle fish and fennel with lemon juice. Garnish with fennel fronds.

Note: For a different flavor, squeeze orange wedges instead of lemon wedges.

Per serving: 541 calories, 28 grams protein, 12 grams carbohydrates, 43 grams fat, 84 milligrams cholesterol, 1,083 milligrams sodium, 5 grams dietary fiber