Ingredients

Serves 12

　　

For sauce

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

　　

Step 1

Preheat oven to 425°F.

　　

Make sauce:

Step 2

In a small skillet boil wine with garlic until reduced to about 2 tablespoons. Add remaining sauce ingredients and salt and pepper to taste and bring to a simmer. Sauce may be made 1 day ahead and chilled, covered. Reheat sauce to warm before proceeding.

　　

Step 3

Pat snapper fillets dry and season with salt and pepper. Divide oil between 2 shallow baking pans large enough to hold fillets in one layer without touching and spread oil evenly. Heat baking pans in upper and lower thirds of oven 7 minutes. 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.

　　

Step 4

Transfer fillets with a metal spatula to a large platter, turning them skin sides up, and top with sauce.