Baked Fish Fillets With Capers And Black Olives
Grrrrrgh!
Course : Fish
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      tablespoons   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     chopped oregano
                        (or 1 tsp dried oregano -- crumbled)
                        salt -- to taste
                        freshly-ground black pepper -- to taste
   2      pounds        bass or halibut fillets
   2      tablespoons   lemon juice
   2      tablespoons   finely-chopped parsley
 

Preparation:

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-olive-butter 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. Comments: Capers and black olives taste surprisingly good with fish. Recipe Source: THE FANNIE FARMER COOKBOOK by Marion Cunningham