Mario Batali's Oven-Poached Halibut in Olive Oil
- Ready In:
- 1hr 45mins
- Ingredients:
- 8
- Serves:
-
4-6
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
-
FOR GARNISH
- 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).
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