• Adjust rack to middle position and preheat oven to 425 degrees. Wash and dry produce. • Peel garlic; thinly slice half the garlic and leave remaining garlic whole. Roughly chop olives.

• Heat a large drizzle of olive oil in a medium pan over medium-low heat; add sliced garlic and cook, stirring, until fragrant, 30 seconds. TIP: If you like a bit of heat, add a pinch of chili flakes from your pantry. • Add olives, Colavita crushed tomatoes, 1⁄8 tsp sugar, 1 tsp salt, and pepper (1⁄4 tsp sugar and 2 tsp salt for 4 servings); increase heat to medium and bring to a simmer, stirring occasionally. Once sauce is simmering, remove from heat.

• Pat barramundi* dry with paper towels and season all over with salt and pepper. • Carefully transfer half the sauce to an 8-by-8-inch baking dish (9-by-13-inch baking dish for 4 servings). Place barramundi atop sauce and spoon remaining sauce over top of fish to coat. • Roast on middle rack until barramundi is cooked through, 15-20 minutes.

• Meanwhile, quarter lemon. Pick parsley leaves from stems; roughly chop leaves.

• Halve ciabatta and toast until golden. • Drizzle cut sides with olive oil and rub whole garlic over surface. (TIP: The rough texture of the toasted bread will “grate” the garlic—no need to use the whole clove!) Season with salt and pepper.

• Once barramundi is done, squeeze juice from one lemon wedge (two wedges for 4 servings) over top and garnish with parsley. • Divide barramundi between plates and top with any remaining sauce from baking dish. Serve with garlic bread and any remaining lemon wedges on the side.