We tend to think of grilling as the ideal way to cook many foods, but the broiler is more valuable when you want to save a marinade and the fish’s pan juices. A recipe like this one was originally cooked in a pan over an open fire, and you can certainly follow that tradition, but the broiler makes quick work of it. Though the dish is French, it’s very southern, and I might serve a simple pasta beforehand; Tomatoes Provençal (page 494) would also be in the right spirit, as would a simple salad.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the broiler; adjust the rack so that it is about 4 inches from the heat source. Cut 3 or 4 gashes on each side of the fish, from top to bottom. Mix together the oil, wine, salt, pepper, thyme, and fennel in a baking pan large enough to accommodate the fish. Put the fish in the pan and rub it with the oil mixture.
Step 2
Broil the fish, adjusting the distance between it and the heat source so that it browns evenly but not too quickly. Try to turn the fish only once; total cooking time will be approximately 15 minutes.
Step 3
When the fish is done, transfer it to a platter. Working quickly, add the olives to the pan and cook on the stove over high heat, stirring, for just a minute, to heat them up and combine them with the pan juices. Spoon or pour the olive sauce over the fish, garnish, and serve with the lemon wedges.
