Active Time

　　15 min

　　Total Time

　　30 min

　　Elegant but easy, this fast fish dinner is simple enough to prepare on a weeknight and special enough to serve to company.

　　

Ingredients

Makes 4 main-course servings

　　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

　　

Special Equipment

a 2 1/2-qt shallow ceramic or glass baking dish

　　

Step 1

Put oven rack in upper third of oven and preheat oven to 450°F.

　　

Step 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.

　　

Step 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.

　　

Step 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.