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Baked Fish Fillets With Capers And Black Olives Recipe - Cooking Index

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Baked Fish Fillets With Capers And Black Olives

Capers and black olives taste surprisingly good with fish.

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

4 tablespoons 60mlButter
3 tablespoons 45mlCapers - rinsed of brine, and drained
1/3 cup 78mlPitted black olives - cut lengthwise Into eighths
3 tablespoons 45mlOlive oil
2 teaspoons 10mlChopped oregano (or 1 tspn dried oregano, crumbled)
  Salt - to taste
  Freshly-ground black pepper - to taste
2 lbs 908g / 32ozBass or halibut fillets
2 tablespoons 30mlLemon juice
2 tablespoons 30mlFinely-chopped parsley

Recipe Instructions

Melt the butter in a small saucepan over medium heat until it turns light brown. Remove from the heat and stir in the capers and black olives. Set aside.

In a skillet, heat the olive oil and stir in the oregano, salt, and pepper. Put the fish in the pan, then move the fillets around and turn them over so they are coated with the seasoned olive oil. Cook over medium heat for about 2 minutes on each side, depending on the thickness of the fillets.

Check for doneness by cutting into the thickest part with a small knife; if the center looks opaque, they are done. remove to a platter and reheat the caper-olive-butter mixture. When it is hot, remove from the heat and stir in the lemon juice and parsley. Spoon the sauce over the fish fillets and serve hot.

THE FANNIE FARMER COOKBOOK by Marion Cunningham (c) 1979, 1990, 1996 - Alfred A. Knopf, New York, NY - 874 pages - $30.00 - As reprinted in the Nov/Dec, 1997 issue of Cookbook Digest


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