Arctic Char with Meyer Lemon, Fennel, Olives, and Leeks

Preheat oven to 425 degrees F.

Remove the fronds from the fennel bulbs then cut them lengthwise in half. Cut a triangle shape in each half to remove the core. Set each cored half cut side down on the cutting board and cut into slices 1/4-inch thick.

Remove all but a half inch of green from the tops of each leek and discard. Cut the white part of the leek in half lengthwise and rinse to remove all dirt. Remove one layer from the outside of each leek half as it can become tough during cooking.

Cut each lemon into quarters then cut each quarter wedge in half again to form eight, thin slices per lemon.

Use one baking pan if it is large enough to fit all fish fillets side by side without overlapping, or two if one is too small.

Toss fennel, leeks, olives, and lemon slices with 1/4 cup olive oil, salt and pepper and spread out on baking pan(s). Season fish with salt and pepper on each side then place top of fennel and lemon mixture. Sprinkle herbs de Provence over fish and drizzle remaining two tablespoons olive oil. Rub fillets lightly to evenly coat.

Place baking sheets in preheated oven and bake for 15-20 minutes depending on the thickness of the fillets until the fish is just cooked through.

Serve fish alongside leek, fennel, lemon, and olive mixture.