Fish Fillets with Olives and Oregano
['4 (1 1/4-inch-thick) pieces white-fleshed skinless fish fillets, such as halibut (6 oz each)', '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 lengthwise (2 oz)', '1 to 1 1/2 teaspoons fresh lemon juice', '2 tablespoons finely chopped fresh oregano or 3/4 teaspoon dried oregano, crumbled', 'a 2 1/2-qt shallow ceramic or glass baking dish']
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 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.
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