1 pound flounder or sole filets
1 medium onion, thinly sliced
1 tablespoon olive or vegetable oil
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 (4 ounce) can chopped green chiles, drained
12 pimento-stuffed olives
1/4 cup dry white wine
1 tablespoon lemon juice
If fish fillets are large, cut into 4 serving pieces. Place onion in oil in 10-inch nonstick skillet. Place fish on onion; sprinkle with salt and pepper. Spoon chiles over fish; top with olives. Mix wine and lemon juice; pour over fish. Heat to boiling; reduce heat. Cover and simmer until fish flakes easily with fork, about 10 minutes.
Serve with lemon wedges.
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