Pan-roasted Fish With Olives

Total Time: 40 mins Preparation Time: 25 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 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 wine
• 1/4 cup minced italian parsley
• flaky salt

Recipe

• 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.