OLIVE OIL POACHED HALIBUT

OLIVE OIL POACHED HALIBUT image

Yield 2

Number Of Ingredients 7

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Adapted from Mario Batali
1 to 1.25 Lbs Halibut Fillet, skin on (2 portions 8 ounces each portions)
1 cup Extra Virgin Olive Oil
2 Organic Lemons, sliced very thinly into rounds
1/4 cup Italian Parsley leaves, plus a few sprigs for garnish
1/8 cup Salt Packed Capers, rinsed and lightly chopped
Salt and Pepper to taste

Steps:

Preheat oven to 250 with rack placed in the middle. Pat Halibut Fillets dry and season with Salt and Pepper to taste. Let the Fish sit about 10 minutes at room temperature. Arrange Lemon Slices in a single layer on the bottom of an 8 inch square glass baking dish. Place Fish Fillets over Lemon Slices. Top Fish with all of the Capers, and place remaining slices of Lemon over the Fish. Sprinkle with half of the Parsley. Next, pour all of the Olive Oil over the Fish. Cover the baking dish with a lid or wrap tightly with one layer of aluminum foil. Place in the oven and bake for an hour. Note: If you have increased the portions to serve more than two, check the fish at 1 hour but you may have to leave it in closer to 1.5 hrs. When cooked, the Fish should be an opaque white and flake easily. Top with an extra sprinkle of Salt and Pepper and keep some of the Lemon and Parsley on the Fillets when plating. Sprinkle with the remaining parsley and garnish with Parsley Sprigs. I spooned a teency bit of the cooking liquid over the fish to add extra moisture and taste, but this step is optional.