Oven-Poached Fish in Olive Oil

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 0.3 cup capers rinsed preferably in salt
• 24 ounce scrod fillets good halibut is a substitute
• 0.3 cup flat-leaf parsley leaves fresh
• 2 cups olive oil extra-virgin
• 1.5 teaspoons salt 

Equipment

• oven
• glass baking pan

Directions

1. Preheat oven to 250 degrees F.
2. Pat the fish dry.
3. Sprinkle the fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and let stand 10 minutes at room temperature.
4. 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.
5. Bake in middle of oven, uncovered, until fish just flakes and is cooked through, about 1 to 1 1/4 hours.
6. Serve fish with some of lemon slices, capers, and oil spooned over.
7. Sprinkle with remaining tablespoon parsley.