Oven-Poached Fish in Olive Oil
- 1 ½ large lemons
- 2 ½ pounds 1-inch-thick scrod or halibut fillets
- ¼ cup fresh flat-leaf parsley
- ¼ cup capers (preferably in salt)
- 2 cups extra-virgin olive oil
Preheat oven to 250°F. 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...