Oven-Poached Halibut in Olive Oil (Mario Batali)

• servings: 6 servings
• total time: 1 hour 45 minutes

Ingredients

2 1/2 lbs halibut fillets (each 1 inch thick)

1 1/2 teaspoons salt

1/2 teaspoon fresh ground black pepper

1/4 cup capers, rinsed (preferably packed in salt)

1 1/2 large lemons, thinly sliced

3 tablespoons loosely packed fresh flat leaf parsley

2 cups extra virgin olive oil

1 tablespoon loosely packed fresh flat leaf parsley

Directions

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

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.

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.

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.

COOK'S NOTE:

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.

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

Nutrition

• Calories: 1364
• Total Fat: 116.6
• Saturated Fat: 16.1
• Cholesterol: 116.3
• Sodium: 1328.3
• Total Carbohydrate: 5.2
• Dietary Fiber: 2.4
• Total Sugars: 0.1
• Protein: 76.6