Fish, Main Dish, Seafood

Baked Fish Fillets with Capers and Black Olives

Source: Marion Cunningham; Nov/Dec, 1997 issue of Cookbook Digest
URL: http://nalbone.us/recipes/

Servings: 4

Preparation Time: 3 minutes
Start to Finish Time: 10 minutes

Capers and black olives taste surprisingly good with fish.

Ingredients

1/4 cup Butter
3 tablespoons Capers, rinsed of brine, and drained
1/3 cup Pitted black olives, cut lengthwise into eighths
3 tablespoons Olive oil
2 teaspoons fresh chopped oregano (or 1 tspn dried oregano, crumbled)
Salt, to taste
Fresh ground black pepper, to taste
2 pounds Bass, or halibut fillets
2 tablespoons Lemon juice
2 tablespoons Fine chopped parsley

Directions

Melt the butter in a small saucepan over medium heat until it turns light brown. Remove from the heat and stir in the capers and black olives. Set aside.
In a skillet, heat the olive oil and stir in the oregano, salt, and pepper. Put the fish in the pan, then move the fillets around and turn them over so they are coated with the seasoned olive oil. Cook over medium heat for about 2 minutes on each side, depending on the thickness of the fillets. Check for doneness by cutting into the thickest part with a small knife; if the center looks opaque, they are done. remove to a platter and reheat the caper-olivebutter mixture. When it is hot, remove from the heat and stir in the lemon juice and parsley. Spoon the sauce over the fish fillets and serve hot.

Per Serving (excluding unknown items): 467 Calories; 31g Fat (61.1% calories from fat); 43g Protein; 2g Carbohydrate; 1g Dietary Fiber; 185mg Cholesterol; 434mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 0 Vegetable; 0 Fruit; 4 1/2 Fat; 0 Other Carbohydrates.

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