Mario Batali's Oven-poached Halibut In Olive Oil

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 4
• 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

Recipe

• 1 put a rack in the middle of the oven, and preheat the oven to 250 degrees f.
• 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 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 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 cook's note:
• 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 recipe adapted from: the website of the jane pauley show (on which the technique was demonstrated).