Oven-Poached Fish In Olive Oil

Recipe Ingredients

4		Skin-on scrod fillets - (6 oz ea)
		= (halibut is a good substitute)
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/4 cup	59ml	Capers (preferably in salt) - rinsed
1 1/2 cups	355ml	Lemons - thinly sliced (large)
		Crosswise
1/4 cup	10g / 0.4oz	Fresh flat-leaf parsley leaves
2 cups	474ml	Extra-virgin olive oil

Recipe Instructions

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.

Source:
SARA'S SECRETS with Sara Moulton - (Show # SS-1B39) - from the TV FOOD NETWORK

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