Pan-Seared Halibut with mediterranean marinade from The Hog Island Book of Fish & Seafood: Culinary

Ingredients

• Lemon wedges, for serving
• Small, fresh basil leaves, for garnish
• 1 cup (125 g) unbleached all-purpose flour
• Extra-virgin olive oil, for frying
• Fine sea salt and freshly ground pepper
• 1½ pounds (680 g) halibut cut into 2-inch (5-cm) pieces
• Finely grated zest and juice of 1 large lemon
• 2 tablespoons finely chopped chives or green parts of green onion
• ⅓ cup (50 g) pitted and finely diced black olives, such as niçoise or Kalamata
• 2 tablespoons salt-packed capers, rinsed and coarsely chopped
• ⅔ cup (165 ml) extra-virgin olive oil
• ⅓ cup (35 g) finely diced oil-packed sun-dried tomatoes, drained