Oven-Poached Fish In Olive Oil

Oven-Poached Fish In Olive Oil
Oven-Poached Fish In Olive Oil

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 4

    skin-on scrod fillets - (6 oz ea) (halibut is a good substitute)

  • 1 1/2

    teaspoons salt

  • 1/2

    teaspoon freshly-ground black pepper

  • 1/4

    cup capers (preferably in salt) rinsed

  • 1 1/2

    large lemons thinly sliced

  • crosswise

  • 1/4

    cup fresh flat-leaf parsley leaves

  • 2

    cups extra-virgin olive oil

Directions

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.

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