Pan Seared Mediterranean Rockfish

Heat a heavy bottom pan on high heat.
While the pan is heating, pat dry the fish fillets.
Premix the seasoning ingredients together.
Season fillets on both sides with the spice mix.
Once the pan is hot, reduce the heat to medium high.
Add the oil to the pan. Allow the oil to preheat before adding the fish.
Lay the fish into the pan. Don't overcrowd the pan, cook in two batches if necessary.
Let the fish sit in the pan undisturbed for 2-3 minutes as it sears.
If the fillets are thicker dear for 3 minutes.
Once the fish has released from the pan, flip the fish to the second side.
Once again allow the fish to sear undisturbed for 2 minutes to allow a crust to develop.
Remove the fish from the pan onto a plate.
If the fish is going to be finished in the sauce, undercook the fish to allow for additional cooking in the sauce.

Once the fish has been removed from the pan, if desired, wipe the pan clean and add 1 tbsp of olive oil.
Heat the pan over a medium high heat.
Add the onions and saute until they begin to develop color.
Add the minced garlic and saute until fragrant.
Add the diced tomatoes and saute for a minute.
Add the kalamata olives and artichoke hearts.
Saute for a minute to heat.
Squeeze in juice of half a lemon.
Deglaze the pan with white wine.
Reduce the wine by half.
Adjust the seasoning with kosher salt and black pepper if desired.
Return the fish to finish cooking if needed.
Serve the fish with the sauce over the seared fillets.
Enjoy!