Lazzo Del Rei with Tomatoes and Olives
In a 12 to 14-inch saute pan, heat the olive oil over medium heat until just smoking.
Season the fish on both sides and inside the cavity with salt and pepper. Add the fish to the hot saute pan. Cook the fish on 1 side until done, about 3 minutes. Turn fish over, cook for 1 minute and add the garlic, tomatoes, capers, and olives. Cook for 1 minute longer and add the white wine. Continue cooking until all wine has evaporated, about 3 minutes. Season, to taste, and serve immediately.
Recipe courtesy Mario Batali, 2001