Oven-Poached Fish in Olive Oil

• 4 (6-ounce) scrod fillets, skin on (halibut is a good substitute)
• 1 1/2 teaspoons salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup capers (preferably in salt), rinsed
• 1 1/2 large lemons, thinly sliced crosswise
• 1/4 cup fresh flat-leaf parsley leaves
• 2 cups extra-virgin olive oil

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.
5. 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.
6. Top with all of capers, remaining lemon slices, and 3 tablespoons parsley, then pour oil over fish.
7. Bake in middle of oven, uncovered, until fish just flakes and is cooked through, about 1 to 1 1/4 hours.
8. Serve fish with some of lemon slices, capers, and oil spooned over.
9. Sprinkle with remaining tablespoon parsley.

scrod, salt, freshly ground black pepper, capers, lemons, parsley, extravirgin olive oil

Taken from www.foodnetwork.com/recipes/oven-poached-fish-in-olive-oil-recipe.html (may not work)