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Ingredientes
- 4 x skin-on scrod fillets - (6 ounce ea)
- Â Â (halibut is a good substitute)
- 1Â 1/2 tsp salt
- 1/2 tsp freshly-grnd black pepper
- 1/4 c. capers (preferably in salt) rinsed
- 1Â 1/2 lrg lemons thinly sliced
- Â Â crosswise
- 1/4 c. fresh flat-leaf parsley leaves
- 2 c. extra-virgin extra virgin olive oil
Direcciones
- Preheat oven to 250 degrees.
- Pat the fish dry. Sprinkle the fish with 1 1/2 tsp. salt and 1/2 tsp. pepper and let stand 10 min at room temperature.
- Chop half of the capers and mix with the unchopped capers. Arrange half of lemon slices in 1 layer in an 8-inch square glass baking dish and arrange fish fillets in a single layer over the lemon slices. Top with all of capers, remaining lemon slices, and 3 Tbsp. parsley, then pour oil over fish. Bake in middle of oven, uncovered, till fish just flakes and is cooked through, about 1 to 1 1/4 hrs.
- Serve fish with some of lemon slices, capers, and oil spooned over. Sprinkle with remaining Tbsp. parsley.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 133g | |
| Recipe makes 4 servings | |
| Calories 961 | |
| Calories from Fat 956 | 99% |
| Total Fat 108.14g | 135% |
| Saturated Fat 14.94g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1131mg | 47% |
| Potassium 40mg | 1% |
| Total Carbs 1.72g | 0% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.35g | 0% |
| Protein 0.44g | 1% |
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