Pan-Roasted Whole Fish with Olives

Ingredients

• 1 3-4 pound whole fish, such as snapper, scored with a sharp knife three times on each side
• Flour for dredging
• 6 tablespoons olive oil, plus more for drizzling
• 1 cup black olives, pitted and coarsely chopped
• 3 tablespoons capers, preferably salt-packed and rinsed if so
• 5 lemons, 3 of them zested and segmented
• 1 cup dry white wine
• 1/4 cup minced flat-leaf parsley
• Flaky sea salt to taste

Directions

1. Heat the oven to 450 degrees Fahrenheit. Coat the fish with flour on both sides, then gently tap away anything loose.
2. Warm the olive oil in a heavy oven-safe skillet that can fit the fish, setting it over medium-high heat until the oil is barely beginning to smoke. Set the fish into the skillet with care, then leave it alone until the underside is golden brown.
3. Gently flip the fish. Add the olives, capers, lemon zest and segments, juice from the remaining lemons, and wine to the skillet.
4. Move the skillet into the oven. Roast until the fish is just cooked through, 10-15 minutes depending on thickness.
5. Take the skillet out of the oven and let the fish sit for at least 5 minutes. Bring the fish to the table whole, or portion it into fillets on plates. Finish with parsley, flaky salt, and a drizzle of olive oil, then serve right away.