Dinner Tonight: Pan-Roasted Whole Fish With Olives Recipe

• 1 3-4 pound whole fish, such as snapper, scored with a sharp knife three times on each side
• flour for dredging
• 6 tablespoons olive oil, plus more for drizzling
• 1 cup black olives (preferably Gaeta), pitted and coarsely chopped
• 3 tablespoons capers, preferably salt-packed and rinsed if so
• 5 lemons, 3 of them zested and segmented
• 1 cup dry white wine
• 1/4 cup minced flat-leaf parsley
• flaky sea salt to taste

1. Preheat oven to 450 degreed Fahrenheit. Dredge fish in flour on both sides and shake off excess. Heat olive oil in a heavy, oven-proof skillet large enough to hold the fish over medium-high heat until just smoking. Lay fish carefully in the pan and cook without touching until golden brown.
2. Turn fish over carefully and add olives, capers, lemon zest and segments, juice from remaining lemons, and wine.
3. Transfer skillet to oven. Roast fish until fish is just cooked through, 10-15 minutes depending on thickness. Remove from oven and allow to rest at least 5 minutes.
4. Serve whole fish tableside or fillet onto plates. Top with parsley, flaky salt, and a drizzle of olive oil. Serve immediately.

fish, flour, olive oil, black olives, capers, lemons, white wine, flatleaf parsley, salt

Taken from www.seriouseats.com/recipes/2011/02/pan-roasted-whole-fish-with-olives-recipe.html (may not work)