Oven-Poached Fish In Olive Oil
By á-174942
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
Details
Servings 4
Preparation
Step 1
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.
You'll also love
- Steamed Halibut Fillets, Chinese... 0/5 (0 Votes)
- Crisp Duck Breast With Pink... 0/5 (0 Votes)
- Garlic Ginger Teriyaki Shrimp 0/5 (0 Votes)
- Macaroni Fish Pie 0/5 (0 Votes)
- Potato Salad With Black Olives 0/5 (0 Votes)
Review this recipe