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What You Need:
(Serving Size: 4)
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6 tablespoons butter
3 tablespoons capers, thoroughly washed and drained
2 tablespoons slivered black olives
4 red mullets, red snappers or ocean
perch, ½ to ¾ pound each, cleaned
with heads and tails on
Salt
¼ cup olive oil
2 teaspoons dried oregano, crumbled
Freshly ground black pepper
2 tablespoons lemon juice
2 tablespoons finely chopped fresh
parsley, preferably the flat-leaf Italian type
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Translate this recipe:
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| How To Cook: |
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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.
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2. Stir in the capers and olives. Remove the skillet from the heat.
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3. Wash the fish quickly, inside and out, under cold running water and dry with paper towels. Salt the inside of each fish lightly.
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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.
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5. Stir in the oregano and a few grindings of black pepper. Roll thefish in the herbed fat.
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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.
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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.
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