Fish Fillets with Olives and Oregano

Ingredients

• 4 1 1/4-inch-thick pieces white-fleshed skinless fish fillets, such as halibut (6 oz each)
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ½ cup dry white wine
• 1 ½ teaspoons fresh lemon juice
• 2 tablespoons fresh oregano or 3/4 teaspoon dried oregano
• 3 tablespoons extra-virgin olive oil
• + 3 more ingredients
• • 4 very thin lemon slices
  • ¹/₃ cup pitted brine-cured green olives such as picholine
  • 1 2 1/2-qt shallow ceramic or glass baking dish

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

View full recipe at Epicurious