Pan-Roasted Halibut Pepe Verde

• Heaping 1/4 cup fresh rosemary needles
• 2 large garlic cloves
• 1/2 cup extra-virgin olive oil
• 4 6-ounce skinless halibut fillets (about 1 1/2 inches thick) or any other mild white fish, such as branzino or striped bass
• 1 1/2 cups veal stock (see Veal Breast Stracotto, page 235) or any quality veal or beef stock
• 1/4 cup green peppercorns, soaked in water for 1 hour
• 1 1/4 teaspoons fresh lemon juice
• Kosher salt
• 8 large outer leaves of butter lettuce or Boston lettuce

1. Adjust the oven rack to the middle position and preheat the oven to 350F.
2. Combine the rosemary, garlic, and 1/4 cup of the olive oil in the bowl of a miniature food processor or the jar of a blender and puree.
3. Rinse the fish fillets, pat them dry with paper towels, and lay them in a single layer in a nonreactive baking dish.
4. Pour the marinade over the fish and turn to coat with the marinade on all sides.
5. Combine the veal stock and peppercorns in a medium saute pan over high heat.
6. Bring the stock to a boil and continue to boil until it is glossy and has reduced by two-thirds, about 10 minutes.
7. You want the liquid to be shiny and translucent with the consistency of a thick glaze or thin gravy.
8. If you cook it for so long that it becomes dull and gravy-like, stir in enough water to obtain the desired consistency.
9. Turn off the heat while you cook the fish.
10. Just before serving, if the sauce has cooled, warm it over medium heat.
11. Stir in the lemon juice just before serving.
12. Remove the fish fillets from the marinade and season on both sides with salt.
13. Heat the remaining 1/4 cup of olive oil in a large nonstick saute pan over medium-high heat until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes.
14. Place the fillets skin side down in the pan and cook for 1 to 2 minutes so the skin begins to brown and crisp.
15. Place the pan in the oven and cook the fish for about 4 minutes, until the skin is golden brown.
16. To check for doneness, look at the skin around the outer edges of the fish; you want it to be a rich, crunchy, french-fry brown around the sides.
17. Remove the pan from the oven and slide a spatula under each fillet to turn it, taking care not to tear the skin or to burn yourself, as the pan will be searing hot.
18. Return the pan to the oven and cook the fish for another minute.
19. Remove the pan from the oven and remove the fish to a plate or cutting board.
20. Line a plate with paper towels.
21. Without wiping out the pan, place it over high heat and, working in batches, place the lettuce leaves in the pan for 30 seconds to 1 minute to wilt them slightly.
22. Remove the leaves to a paper towel and use another paper towel to gently pat them dry.
23. Drape two lettuce leaves in the center of each of four large plates, overlapping them slightly.
24. Lay the fish on the lettuce and spoon the sauce, including the peppercorns, over the fish, dividing it evenly.
25. Verdicchio di Matelica (The Marches)

fresh rosemary needles, garlic, extravirgin olive oil, white fish, veal stock, green peppercorns, lemon juice, kosher salt, outer

Taken from www.epicurious.com/recipes/food/views/pan-roasted-halibut-pepe-verde-393581 (may not work)