Roasted Red Snapper with Olives

• 1/3 cup dry white wine
• 3 garlic cloves, sliced thin
• 1/4 cup fresh lemon juice
• 1/3 cup extra-virgin olive oil
• 1 1/2 tablespoons chopped fresh thyme leaves
• 1 1/2 cups mixed green and black brine-cured olives (preferably unpitted)
• six 6- to 7-ounce red snapper fillets with skin
• 6 tablespoons extra-virgin olive oil

1. Preheat oven to 425F.
2. In a small skillet boil wine with garlic until reduced to about 2 tablespoons.
3. Add remaining sauce ingredients and salt and pepper to taste and bring to a simmer.
4. Sauce may be made 1 day ahead and chilled, covered.
5. Reheat sauce to warm before proceeding.
6. Pat snapper fillets dry and season with salt and pepper.
7. Divide oil between 2 shallow baking pans large enough to hold fillets in one layer without touching and spread oil evenly.
8. Heat baking pans in upper and lower thirds of oven 7 minutes.
9. Working quickly, put fillets, skin sides down, in hot baking pans and roast in upper and lower thirds of oven 7 to 10 minutes, or until fish is just cooked through.
10. Transfer fillets with a metal spatula to a large platter, turning them skin sides up, and top with sauce.

white wine, garlic, lemon juice, extravirgin olive oil, thyme, olives, red snapper, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/roasted-red-snapper-with-olives-13623 (may not work)