Jon Snows Fish Salad

Preheat the oven to 400 degrees.

Place the fish on a sheet pan. Rub both sides with olive oil and sprinkle with salt and pepper. Roast for about 25 minutes, until the fish is firm and fully cooked. Allow to cool at room temperature for about 30 minutes. Remove and discard skin and bones.

When the fish is cool, flake the meat into a bowl in large pieces. Add the celery, red onion, fennel, dill, lemon juice, vinegar, capers, mayonnaise, 1 tsp salt and ¹⁄₂ tsp pepper. Mix gently and refrigerate for 30 minutes. Taste for seasoning and serve at room temperature.