oven-poached-fish-in-olive-oil-103182.json

{
    "directions": [
        "Preheat oven to 250\u00b0F.",
        "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."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Fish",
        "Poach",
        "Lemon",
        "Halibut",
        "Spring",
        "Healthy",
        "Parsley",
        "Capers",
        "Gourmet"
    ],
    "title": "Oven-Poached Fish in Olive Oil",
    "url": "http://www.epicurious.com/recipes/food/views/oven-poached-fish-in-olive-oil-103182"
}