Pan-Roasted Fish With Olives

Adapted from a recipe by Blake Royer at Serious Eats, which he adapted from Mario Batali. http://bit.ly/idIkdS

• Ready In: 40 mins
• Serves: 4

Ingredients

• 5  lemons
• 3 -4  lbs  whole  fish (snapper, branzino, or similar)
•  flour, for dredging
• 8  tablespoons olive oil
• 1  cup black olives, pits removed and coarsely chopped (Gaeta preferred)
• 3  tablespoons capers (rinse well if using salt-packed)
• 1  cup dry white wine
• 1⁄4 cup  minced Italian parsley
•  flaky salt

Directions

1. Grate the zest of 3 of the lemons. Remove the peel and cut the segments away from the membranes of the same 3 lemons. Squeeze the juice out of the remaining 2 lemons.
2. Preheat oven to 450°F Dredge fish in flour on both sides and shake off excess. Place a large, oven-safe skillet (large enough to hold the fish) over medium-high heat; pour in 6 tbsp olive oil and heat until wisps of smoke are rising. Add fish and cook without moving until golden brown.
3. Carefully turn fish over. Add lemon zest, segments, juice, olives, capers and wine. Move skillet to oven and roast until fish is just cooked through, 10-15 minutes. Remove from oven and rest 5 minutes.
4. Serve whole or fillet table-side. Sprinkle with parsley, flaky salt and drizzle with remaining olive oil.