Broiled Sea Bass or Other Fish with Olives

1. 1

   Preheat the broiler; adjust the rack so that it is about 4 inches from the heat source.

2. 2

   Cut 3 or 4 gashes on each side of the fish, from top to bottom.

3. 3

   Mix together the oil, wine, salt, pepper, thyme, and fennel in a baking pan large enough to accommodate the fish.

4. 4

   Put the fish in the pan and rub it with the oil mixture.

5. 5

   Broil the fish, adjusting the distance between it and the heat source so that it browns evenly but not too quickly.

6. 6

   Try to turn the fish only once; total cooking time will be approximately 15 minutes.

7. 7

   When the fish is done, transfer it to a platter.

8. 8

   Working quickly, add the olives to the pan and cook on the stove over high heat, stirring, for just a minute, to heat them up and combine them with the pan juices.

9. 9

   Spoon or pour the olive sauce over the fish, garnish, and serve with the lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.