Oven-Poached Fish In Olive Oil

Ingredients

4 skin halibut or salmon fillets - (6 oz ea)

1 1/2 teaspoons salt

1/2 teaspoon freshly-ground black pepper

1/4 cup capers (preferably in salt) rinsed

1 1/2 lrg lemons thinly sliced

crosswise

1/4 cup fresh flat-leaf parsley leaves

2 cups extra-virgin olive oil

Preparation

Preheat oven to 250 degrees.

Pat the fish dry. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and let stand 10 minutes at room temperature.

Chop half of the capers and mix with the unchopped capers. Arrange half of lemon slices in 1 layer in an 8-inch square glass baking dish and arrange fish fillets in a single layer over the lemon slices. Top with all of capers, remaining lemon slices, and 3 tablespoons parsley, then pour oil over fish. Bake in middle of oven, uncovered, until fish just flakes and is cooked through, about 1 to 1 1/4 hours.

Serve fish with some of lemon slices, capers, and oil spooned over. Sprinkle with remaining tablespoon parsley.

This recipe yields 4 servings.