2 tablespoons finely chopped fresh parsley, preferably the flat-leaf Italian type
How To Cook:
1. Preheat the oven to 425°. In a heavy 6- to 8-inch skillet melt 4 tablespoons of butter over low heat until it becomes a light amber brown, but do not burn it.
2. Stir in the capers and olives. Remove the skillet from the heat.
3. Wash the fish quickly, inside and out, under cold running water and dry with paper towels. Salt the inside of each fish lightly.
4. In a shallow flameproof 12-inch baking dish, heat the oil and the 2 remainingtablespoons of butter over moderate heat until it begins to sizzle.
5. Stir in the oregano and a few grindings of black pepper. Roll thefish in the herbed fat.
6. Then place the dish on the middle shelf of the oven and bake, basting thefish with the hot fat every 5 minutes, for 20 to 30 minutes, or until thefish are firm to the touch.
7. With a slotted spatula, carefully transfer them to a heated platter. Warm the butter and caper sauce, stir in the lemon juice and parsley and pour it over the fish.
