Recipe by A la Carte
Quick dinner for a weeknight, but good enough for entertaining. I found this in Gourmet Magazine. I used seabass, but you could use any white, thick fish - halibut, monkfish, etc...
- 4 pieces white fish fillets, boneless, skinless (1 1/4-inch thick)
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 3 tablespoons olive extra virgin olive oil
- 4 lemon slices (very thin)
- 1⁄2 cup dry white wine
- 1⁄3 cup pitted bine cured green olives, halved lengthwise
- 1 1⁄2 teaspoons fresh lemon juice
- 2 tablespoons fresh oregano, finely chopped
Directions See How It's Made
- Pre-heat oven to 450 F and put your oven rack in the top third of the oven.
- Pat fish dry and sprinkle with salt and pepper.
- Heat 1 TBSP of the oil in a 12" heavy skillet over med-high heat, hot but not smoking, then sear the fillets on one side only, until brown.
- Transfer the fish, seared sides up, to a baking dish. Reserve the skillet. Top each piece of fish with a slice of lemon.
- Add the wine to the skillet and bring to a boil, scraping up any brown bits. Boil for 30 seconds and the pour around the fish.
- Scatter the olives around the fish and bake, uncovered, until fish is just cooked through, 8-12 minutes.
- Transfer the fish to a platter and then whisk the lemon juice, oregano, and remaining 2 TBSP olive oil into the cooking liquid in the baking dish. Season with salt and pepper to taste, and spoon over the fish.