Fish Fillets With Olives And Oregano

• 4 (1 1/4-inch-thick) pieces white-fleshed skinless fish fillets, such as halibut (6 oz each)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons extra-virgin olive oil
• 4 very thin lemon slices
• 1/2 cup dry white wine
• 1/3 cup pitted brine-cured green olives such as picholine, halved lengthwise (2 oz)
• 1 to 1 1/2 teaspoons fresh lemon juice
• 2 tablespoons finely chopped fresh oregano or 3/4 teaspoon dried oregano, crumbled
• a 2 1/2-qt shallow ceramic or glass baking dish

1. Put oven rack in upper third of oven and preheat oven to 450u0b0F.
2. 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.
3. 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.
4. 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.

whitefleshed skinless fish, salt, black pepper, extravirgin olive oil, lemon slices, white wine, picholine, lemon juice, fresh oregano

Taken from www.epicurious.com/recipes/food/views/fish-fillets-with-olives-and-oregano-234651 (may not work)