Pan-Roasted Fish With Olives

1. 1

   Grate the zest of 3 of the lemons.

2. 2

   Remove the peel and cut the segments away from the membranes of the same 3 lemons.

3. 3

   Squeeze the juice out of the remaining 2 lemons.

4. 4

   Preheat oven to 450F Dredge fish in flour on both sides and shake off excess.

5. 5

   Place a large, oven-safe skillet (large enough to hold the fish) over medium-high heat; pour in 6 tbsp olive oil and heat until wisps of smoke are rising.

6. 6

   Add fish and cook without moving until golden brown.

7. 7

   Carefully turn fish over.

8. 8

   Add lemon zest, segments, juice, olives, capers and wine.

9. 9

   Move skillet to oven and roast until fish is just cooked through, 10-15 minutes.

10. 10

    Remove from oven and rest 5 minutes.

11. 11

    Serve whole or fillet table-side.

12. 12

    Sprinkle with parsley, flaky salt and drizzle with remaining olive oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.