Set the oven to 375°F (190°C) to preheat while you prepare the halibut.

Rinse the halibut fillet under cold water and pat it dry using paper towels. Place the fillet on a clean cutting board.

Sprinkle the Himalayan pink salt and freshly ground Tellicherry black pepper evenly over both sides of the halibut fillet.

In a small mixing bowl, combine the Meyer lemon juice, extra virgin olive oil, and half of the fresh thyme leaves. Mix these ingredients well.

Place the seasoned halibut fillet in a baking dish. Pour the lemon-thyme marinade over the fillet, ensuring it's evenly coated. Let it marinate for about 15-20 minutes.

Take the pitted Cerignola olives and scatter them around the halibut fillet in the baking dish.

Once the oven is preheated, place the baking dish with the marinated halibut in the oven. Bake for approximately 15-20 minutes or until the halibut is cooked through and flakes easily with a fork.

While the halibut is baking, you can poach or fry the eggs according to your preference.

Carefully remove the baked halibut from the oven. Plate each portion of halibut, topping it with the remaining fresh thyme leaves for a burst of freshness. Serve alongside the cooked eggs.