Oven-Poached Fish In Olive Oil
By: Leah Rodrigues
Published: Thursday, April 22, 2010 - 9:55am

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

1 Preheat oven to 250 degrees. 2 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. 3 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. 4 Serve fish with some of lemon slices, capers, and oil spooned over. Sprinkle with remaining tablespoon parsley. 5 This recipe yields 4 servings.