Mario Batali'S Oven-Poached Halibut In Olive Oil

1. 1

   Put a rack in the middle of the oven, and preheat the oven to 250 degrees F.

2. 2

   Pat the fish fillets dry, then sprinkle them with salt and pepper. Allow the seasoned fish to stand at room temperature for 10 minutes. Chop half of the capers.

3. 3

   Arrange half of the lemon slices in one layer in an 8-inch square glass baking dish. Arrange the fish fillets in one layer over the lemon slices. Top with all of the capers, the remaining lemon slices, and the 3 tablespoons of parsley, then pour the oil over the composed fish.

4. 4

   Bake, covered, until the fish just flakes and is cooked throughout - 1 to 1 1/2 hours. Serve the fish with some of the lemon slices, capers, and oil spooned over. Sprinkle with parsley leaves.

5. 5

   COOK'S NOTE:

6. 6

   To reuse the leftover olive oil, strain it through a paper towel-lined sieve and allow it to cool to room temperature. It will keep, covered and refrigerated, for up to 1 week.

7. 7

   Recipe adapted from: the website of The Jane Pauley Show (on which the technique was demonstrated).

* Per serving · 4 servings · Values may vary.

No additional tips available.