Marinated Fish with Salmoriglio Sauce

Totally unnecessary elaboration on the basic Marcella Hazan recipe! Start with a thin filet (if you have a thick steak, cut it in half - you want 1/2 " tops). Sear it quickly in olive oil a hot pan (3 min/side works for me). Remove fish, lower heat and add some minced garlic, another T or two of olive oil, and the juice of a lemon. Some oregano or mint, if you have, and or capers. Stir this around until the garlic is just translucent, and pour over the fish. Simpler, lighter, and delicious! (All you really need is the olive oil and the lemon).

The classic version uses dried oregano, not thyme. Also, skip the mustard- not needed. Simplify this by just mixing 1/2 cup good olive oil with 2 Tbs fresh lemon juice, 1 tsp dried oregano, 1 crushed clove of garlic and S&P To taste. Marinate 1 hour and sauté fish for 3 mins per side. Pour over leftover marinade and serve w crusty bread - easier, simpler and tastier

After eating it....I would give it 2 thumbs down. :(  The fish (flounder) took way toooo long to cook. Cooked it at 400* for 15 min. and was still translucent added 10 min....Nope. Broiled it for about 5 min. Flaky but still not white. Not sure if the vinegar dip had anything to do with that. Not even sure what the vinegar was for????? That's how I know my fish is done by white and flaky. If something is going to mask that, I don't want it. I don't like shushi!!  Didn't even come close to looking like the picture!!!