Time for a Quickie?

This is a dish for those days when you just do not have the time to spend in the kitchen. Very quick and very tasty (and inexpensive too).

Blue Grenadier with Olives and Thyme

Ingredients.
1 whole side fillet of Blue Grenadier
Fresh thyme
Sea salt
Fresh black pepper
About 50ml white wine
Extra virgin olive oil
200g black and green marinated olives
Lemon wedges, to serve

Method
Preheat your oven to 220c.
Lay out the fillet on a baking dish skin side up. Strew over thyme branches. Season with salt and pepper. Leave it to come to room temperature-about 15minutes.
Splash over the white wine and drizzle generously with olive oil. A chef friend once told me that roast fish needs a lot of oil or butter to keep moist and I heed to his advice.
Scatter the olives around the fish and roast for about 10 minutes. Blue Grenadier is a delicate fleshed fish, so careful to not overcook. It is better to have underdone fish, than overdone fish. It is ready as soon a you can just flake the flesh with a spoon.
Serve with lemon wedges and a dish of braised silverbeet with tomatoes (if you like). Serves 2-3 people.