Cernia con Olive

By LeeBoruchow

Snapper with black olives.

Ingredients

• 1 3-4lb snapper
• flour, for dredging
• 6 tbsp extra virgin olive oil
• 1 cup black olives
• 3 tbsp salt-packed capers, rinsed
• 5 lemons, zested and segmented
• juice of 3 lemons
• 1 cup dry white wine
• 1/4 cup finely chopped flat-leaf parsley
• coarse sea salt

Preparation

Step 1

Preheat oven to 450.
Season the fish inside and out. Score the snapper twice on each side. Dredge fish in the flour. In a 14" ovenproof nonstick pan, heat 6 tbsp of oil over medium heat. Place the fish in the pan until golden on one side. Turn the fish and add olives, capers, zest, segments, juice, and wine.
Place the pan in the oven and roast for 14-15 minutes. Let the fish rest for 5 minutes.
Fillet the fish, arrange on plates. Add parsley and more oil to pan sauce, and pour over the fish. Add more salt if necessary.