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Put 1 1/2 tablespoons of the olive oil in a shallow baking dish. Place the fish fillets in the baking dish and turn to coat them with the oil. Season with salt and pepper, to taste. Spoon the wine around the fish. Bake until the fish just flakes, about 20 minutes.
Refrigerate in an airtight container with a thin film of olive oil on top to protect it from oxidizing. The flavors will stay lively for 2 to 3 days.
Michael's Notes: Choose an olive that is not too heavily brined, such as picholines or Lucques from France.
Yield: about 2 cups