Re-post from 2010- A classic!

A delicious easy weeknight recipe adapted by gourmet kosher cook Raquel Franco from http://www.epicurious.com. Thanks Raquel!

• 4 (1 1/4-inch-thick) pieces white-fleshed skinless fish fillets, such as halibut (6 oz each)
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons extra-virgin olive oil
• 4 very thin lemon slices
• 1/2 cup dry white wine
• 1/3 cup pitted brine-cured green olives such as picholine, halved lengthwise (2 oz)
• 1 to 1 1/2 teaspoons fresh lemon juice
• 2 tablespoons finely chopped fresh oregano or 3/4 teaspoon dried oregano, crumbled
• Special equipment: a 2 1/2-qt shallow ceramic or glass baking dish

1. Put oven rack in upper third of oven and preheat oven to 450°F.
2. Pat fish dry and sprinkle with salt and pepper. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sear fillets, skinned sides down, until browned well, 3 to 4 minutes. Transfer, seared sides up, to baking dish (reserve skillet), then top each fillet with a slice of lemon.
3. Add wine to skillet and bring to a boil, scraping up any brown bits. Boil 30 seconds, then pour around fish. Scatter olives around fish and bake, uncovered, until fish is just cooked through, 8 to 12 minutes.
4. Transfer fish to a platter, then whisk lemon juice, oregano, and remaining 2 tablespoons oil into cooking liquid in baking dish. Season sauce with salt and pepper and spoon over fish.

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Fish Fillets with Olives and Oregano | The Jewish Hostess