Oven-Poached Fish in Olive Oil

Oven-Poached Fish in Olive Oil
Photo by Alan Richardson


  • ¼ cup capers (preferably in salt)
  • 2 cups extra-virgin olive oil
  • 2 ½ pounds 1-inch-thick scrod or halibut fillets
  • ¼ cup fresh flat-leaf parsley
  • 1 ½ large lemons

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...

View full recipe at Epicurious


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