4 (1 1/4-inch-thick) pieces white-fleshed skinless fish fillets
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
1 1/2 teaspoons fresh lemon juice
2 tablespoons finely chopped fresh oregano

Put oven rack in upper third of oven and preheat oven to 450°F.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 2 1/2 qt. baking dish (reserve skillet), then top each fillet with a slice of lemon.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, 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. Makes 4 main-course servings.