Sautéed Snapper with Broken Black-Olive Vinaigrette

Ingredients

• 4 skin-on snapper fillets, about 6 ounces each
• 1 Tbs. fresh lemon juice
• 1-½ Tbs. loosely packed finely grated lemon zest (from 1 large lemon)
• 5 oz. (5 cups loosely packed) baby arugula, washed and dried
• 4 lemon wedges for serving
• 1 small clove garlic, minced
• Kosher salt
• + 4 more ingredients
• • ¹/₃ cup flour for dredging
  • ¹/₈ tsp. crushed red chile flakes
  • ¹/₃ cup coarsely chopped pitted kalamata olives
  • ¹/₃ cup plus 2 Tbs. extra-virgin olive oil

Mix the olives, 1/3 cup of the oil, the lemon zest, lemon juice, garlic, and chile flakes in a small bowl with a fork; the vinaigrette doesn’t need to emulsify. Season with salt to taste. Pull out any bones in the fish with needlenose pliers or tweezers. Season both sides of the fish with salt a...

View full recipe at Fine Cooking