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