Oven-Poached Fish in Olive OilAlan Richardson
Recipe information
Total Time
1 1/2 hours
Yield
Makes 4 servings
Ingredients
1/4 cup capers (preferably in salt), rinsed
2 1/2 lb (1-inch-thick) scrod or halibut fillets
1 1/2 large lemons, thinly sliced crosswise
1/4 cup fresh flat-leaf parsley
2 cups extra-virgin olive oil
Preparation
Step 1
Preheat oven to 250°F.
Step 2
Chop half of capers and pat fish dry. Sprinkle fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and let stand 10 minutes at room temperature. Arrange half of lemon slices in 1 layer in an 8-inch square glass baking dish and arrange fish in 1 layer over lemon. 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.
Step 3
Serve fish with some of lemon slices, capers, and oil spooned over. Sprinkle with remaining tablespoon parsley.
