Ingredients

• 1 pound Brussels sprouts, trimmed and sliced

• 1 medium fennel bulb, trimmed and cut into strips

• 1 tablespoon plus 1 teaspoon olive oil, divided

• ½ teaspoon salt, divided

• ½ teaspoon ground pepper, divided

• 1 (1 pound) halibut fillet, cut into 4 portions

• 4 cloves garlic, minced, divided

• 3 tablespoons lemon juice

• 2 tablespoons unsalted butter, melted

• 2 cups cooked quinoa

• ¼ cup chopped sun-dried tomatoes

• ¼ cup chopped pitted Kalamata olives

• 2 tablespoons chopped fresh Italian parsley or fennel fronds