Post by April B. on Jan 9, 2004 10:26:55 GMT -6
Oven Poached Fish in Olive Oil
1/4 cup capers (preferably in salt), rinsed
2 1/2 lb (1-inch-thick) scrod or halibut fillets
1 1/2 large lemons, thinly sliced crosswise
1/4 cup fresh flat-leaf parsley
2 cups extra-virgin olive oil
Preheat oven to 250°F.<br>
Chop half of capers and pat fish dry. Sprinkle fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and let stand 10 minutes at room temperature. Arrange half of lemon slices in 1 layer in an 8-inch square glass baking dish and arrange fish in 1 layer over lemon. Top with all of capers, remaining lemon slices, and 3 tablespoons parsley, then pour oil over fish. Bake in middle of oven, uncovered, until fish just flakes and is cooked through, about 1 to 1 1/4 hours. Serve fish with some of lemon slices, capers, and oil spooned over. Sprinkle with remaining tablespoon parsley. Makes 4 servings
Creamy Cucumber Sauce
1/2 c Mayonnaise or salad dressing
1/2 c Coarsely grated peeled Cucumber
1 t Fresh grated lemon peel
2 ts Fresh squeezed lemon juice
1/4 ts Dried dill weed
Salt and pepper
In a small bowl, combine mayonnaise or sald dressing, cucmber, lemon peel, lemon juice and dill weed. Seson to taste with salt and pepper. Serve over broiled, poached or fried fish.
1/4 cup capers (preferably in salt), rinsed
2 1/2 lb (1-inch-thick) scrod or halibut fillets
1 1/2 large lemons, thinly sliced crosswise
1/4 cup fresh flat-leaf parsley
2 cups extra-virgin olive oil
Preheat oven to 250°F.<br>
Chop half of capers and pat fish dry. Sprinkle fish with 1 1/2 teaspoons salt and 1/2 teaspoon pepper and let stand 10 minutes at room temperature. Arrange half of lemon slices in 1 layer in an 8-inch square glass baking dish and arrange fish in 1 layer over lemon. Top with all of capers, remaining lemon slices, and 3 tablespoons parsley, then pour oil over fish. Bake in middle of oven, uncovered, until fish just flakes and is cooked through, about 1 to 1 1/4 hours. Serve fish with some of lemon slices, capers, and oil spooned over. Sprinkle with remaining tablespoon parsley. Makes 4 servings
Creamy Cucumber Sauce
1/2 c Mayonnaise or salad dressing
1/2 c Coarsely grated peeled Cucumber
1 t Fresh grated lemon peel
2 ts Fresh squeezed lemon juice
1/4 ts Dried dill weed
Salt and pepper
In a small bowl, combine mayonnaise or sald dressing, cucmber, lemon peel, lemon juice and dill weed. Seson to taste with salt and pepper. Serve over broiled, poached or fried fish.
