Active Time

　　15 minutes

　　Total Time

　　1 1/2 hours

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

Preheat oven to 250°F.

　　

Step 2

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.

　　

Step 3

Serve fish with some of lemon slices, capers, and oil spooned over. Sprinkle with remaining tablespoon parsley.