Fish Fillets with Olives and Oregano

Ingredients for Fish Fillets with Olives and Oregano

• 4 (1 1/4-inch-thick) pieces white-fleshed skinless fish fillets, such as halibut (170g each)

• 1 cucchiaino di sale

• 1/4 teaspoons black pepper

• 45ml olio extravergine di oliva

• 4 very thin lemon slices

• 120ml dry white wine

• 80ml pitted brine-cured green olives such as picholine, halved lengthwise (60g)

• 1 to 1 1/2 teaspoons fresh lemon juice

• 2 tablespoons finely chopped fresh oregano or 3/4 teaspoons dried oregano, crumbled

• a 2 1/2-qt shallow ceramic or glass baking dish

Put oven rack in upper third of oven and preheat oven to 232°C.

Pat fish dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear fillets, skinned sides down, until browned well, 3 to 4 minutes. Transfer, seared sides up, to baking dish (reserve skillet), then top each fillet with a slice of lemon.

Add wine to skillet and bring to a boil, scraping up any brown bits. Boil 30 seconds, then pour around fish. Scatter olives around fish and bake, uncovered, until fish is just cooked through, 8 to 12 minutes.

Transfer fish to a platter, then whisk lemon juice, oregano, and remaining 2 tablespoons oil into cooking liquid in baking dish. Season sauce with salt and pepper and spoon over fish.

Avvertenza

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