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1
Adjust the oven rack to the middle position and preheat the oven to 350F.
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2
Combine the rosemary, garlic, and 1/4 cup of the olive oil in the bowl of a miniature food processor or the jar of a blender and puree.
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3
Rinse the fish fillets, pat them dry with paper towels, and lay them in a single layer in a nonreactive baking dish.
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4
Pour the marinade over the fish and turn to coat with the marinade on all sides.
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5
Combine the veal stock and peppercorns in a medium saute pan over high heat.
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6
Bring the stock to a boil and continue to boil until it is glossy and has reduced by two-thirds, about 10 minutes.
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7
You want the liquid to be shiny and translucent with the consistency of a thick glaze or thin gravy.
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8
If you cook it for so long that it becomes dull and gravy-like, stir in enough water to obtain the desired consistency.
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9
Turn off the heat while you cook the fish.
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10
Just before serving, if the sauce has cooled, warm it over medium heat.
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11
Stir in the lemon juice just before serving.
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12
Remove the fish fillets from the marinade and season on both sides with salt.
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13
Heat the remaining 1/4 cup of olive oil in a large nonstick saute pan over medium-high heat until the oil is almost smoking and slides easily in the pan, 2 to 3 minutes.
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14
Place the fillets skin side down in the pan and cook for 1 to 2 minutes so the skin begins to brown and crisp.
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15
Place the pan in the oven and cook the fish for about 4 minutes, until the skin is golden brown.
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16
To check for doneness, look at the skin around the outer edges of the fish; you want it to be a rich, crunchy, french-fry brown around the sides.
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17
Remove the pan from the oven and slide a spatula under each fillet to turn it, taking care not to tear the skin or to burn yourself, as the pan will be searing hot.
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18
Return the pan to the oven and cook the fish for another minute.
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19
Remove the pan from the oven and remove the fish to a plate or cutting board.
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20
Line a plate with paper towels.
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21
Without wiping out the pan, place it over high heat and, working in batches, place the lettuce leaves in the pan for 30 seconds to 1 minute to wilt them slightly.
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22
Remove the leaves to a paper towel and use another paper towel to gently pat them dry.
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23
Drape two lettuce leaves in the center of each of four large plates, overlapping them slightly.
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24
Lay the fish on the lettuce and spoon the sauce, including the peppercorns, over the fish, dividing it evenly.
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25
Verdicchio di Matelica (The Marches)
