Fish Fillets With Olives And Oregano

Total Time: 15 mins Preparation Time: 5 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 pieces 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 wine
• 1/3 cup pitted bine cured green olives, halved lengthwise
• 1 1/2 teaspoons fresh lemon juice
• 2 tablespoons fresh oregano, finely chopped

Recipe

• 1 pre-heat oven to 450 f and put your oven rack in the top third of the oven.
• 2 pat fish dry and sprinkle with salt and pepper.
• 3 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.
• 4 transfer the fish, seared sides up, to a baking dish. reserve the skillet. top each piece of fish with a slice of lemon.
• 5 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.
• 6 scatter the olives around the fish and bake, uncovered, until fish is just cooked through, 8-12 minutes.
• 7 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.