There is nothing like a whole fish, it is more tender, flavorful and a whole different experience. But if the bones are too annoying or if the idea of a whole fish is just not what you are emotionally up to right now, try this exact recipe with any fish filet, leaving the skin on and instead of the first 4 minutes, just sear them for 2. Everything else about the recipe can stay the same.
Don’t be afraid of a whole fish and don’t be afraid if the skin comes off a bit when you are turning it over. Invest in a fish spatula and it will make a world of difference. I used an amazing blend of high quality olives (with pits!) but feel free to use whichever olives you like best. If you don’t like whole fish or don’t want to deal with the bones, you can make this dish with fish filet, just cook it for half the time and add only half the amount of water.
