Fish Fillet with Rosemary
Any firm-fleshed white fish is the perfect vehicle for this deep-flavored, earthy sauce; you can also try it with fresh sea scallops. If you don't want to flour the fish, place all the ingredients in a parchment paper or foil pouch and bake in the oven instead.
- 1 pound skinless white fish such as red snapper or sea bass, cut into 6- to 8-ounce fillets, about 3/4-inch thick (if your fillets are thinner, lessen cooking time)
- Coarse salt
- Freshly ground black pepper
- 3 tablespoons all-purpose flour, preferably Wondra
- 1 1/2 tablespoons extra-virgin olive oil
- 1 clove garlic, minced (about 1 tablespoon)
- 1/4 cup Italian white wine, or dry vermouth
- 2 tablespoons pitted black olives, sliced, such as Gaeta or Nicoise
- 2 teaspoons fresh rosemary leaves, plus 2 sprigs for garnish
- 1 tablespoon unsalted butter
- 1 lemon, cut in wedges for garnish
- Season the fish on both sides with salt and pepper. Lightly dredge it in the flour, shaking off the excess.
- Heat a medium nonstick skillet over medium-high heat until the pan is very hot. Add the olive oil. Place the fish in the skillet and cook for 2 minutes without moving the fillets. Turn and cook 2 more minutes, reducing heat if necessary to prevent browning. Pour off the fat and flip the fish again.
- Making room in the side of the pan, add the garlic and cook, stirring, for 10 to 15 seconds, being careful not to let it burn. Immediately add the wine, olives, and rosemary leaves and swirl them around in the pan as the wine reduces, about 1 1/2 minutes. Divide the fish between 2 warm serving plates. Swirl the butter into the sauce and pour the sauce evenly over the fish. Garnish with fresh rosemary sprigs and serve with lemon wedges.