Halibut Under Oil

from The Gourmet Cookbook

via Anne Halsted

serves 6

2 1/2 pounds halibut fillets (1 inch thick)

1 1/2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1/2 cup capers, preferably packed in salt, rinsed

1 1/2 large lemons, thinly sliced

3 tablespoons loosely packed fresh Italian parsley leaves (plus 1  more tablespoon for garnish)

2 cups extra virgin olive oil

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

Pat fish dry, then sprinkle with salt and pepper. Let stand 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 fish in one layer over lemons. Top with all the capers (both chopped and unchopped), remaining lemon slices and 3 tablespoons parsley, then pour oil over fish.

Bake, covered, until fish just flakes and is cooked through, 1 to 1 1/4 hours.

Serve fish with lemon slices, capers and oil spooned over. Sprinkle with the remaining parsley leaves.

This dish is great to have ready to pop in the oven just before your guests arrive and pull out just before your main course. Surprisingly delicious and delicate. Also good cold the next day!