- In a large shallow pan with high sides, add the olive oil, garlic, olives, thyme, and lemon peels. Cook and stir occasionally, over low heat for 5-7 minutes, or until fragrant and the garlic has started to soften.
- Reduce the heat to a simmer, pat the skin of the fish dry, and gently lower into the oil. Cover with a lid or foil and cook for an additional 12-15 minutes, or until the fish is opaque and cooked through.
- Remove the fish from the oil with a slotted spoon, top with olives and garlic, sprinkle with flaky sea salt, freshly cracked black pepper squeeze half of a Wonderful Seedless Lemon on top.