Baked Fish Fillets With Capers And Black Olives

Recipe Ingredients

4 tablespoons	60ml	Butter
3 tablespoons	45ml	Capers - rinsed of brine, and drained
1/3 cup	78ml	Pitted black olives - cut lengthwise Into eighths
3 tablespoons	45ml	Olive oil
2 teaspoons	10ml	Chopped oregano (or 1 tspn dried oregano, crumbled)
		Salt - to taste
		Freshly-ground black pepper - to taste
2 lbs	908g / 32oz	Bass or halibut fillets
2 tablespoons	30ml	Lemon juice
2 tablespoons	30ml	Finely-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.

Source:
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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