ingredients

• 8  small  cloves garlic
• 1/2  of a 6.5-oz. jar  oil-packed dried tomato halves with herbs (1/3 cup)
• 1/2  cup  pitted mixed green olives
• 4  5- to 6-oz.  red snapper fillets or other firm-flesh white fish
• 1/4  cup  crumbled feta cheese
•     Fresh oregano leaves (optional)
•     Pepperoncini (optional)

directions

1. Peel garlic cloves. With side of wide knife smash garlic. For cooking oil, drain 1 tablespoon oil from dried tomatoes; heat the oil in extra-large skillet. Add tomatoes, olives, and garlic to hot oil. Cook 2 to 3 minutes, until garlic is golden. Use slotted spoon to remove tomato-olive mixture. Reserve oil in skillet to cook fish. Set aside tomato-olive mixture.

2. Rinse and pat dry fish. Season with salt and pepper. Cook fish, skin side down, in hot oil 4 to 6 minutes for each 1/2 inch thickness of fish or until skin is golden and crisp and fish flakes easily when tested with a fork, turning once halfway through cooking. Remove skin, if desired.

3. To serve, top fish with tomato-olive mixture, cheese, fresh oregano, and pepperoncini. Makes 4 servings.