Preparation / Directions:
Preheat oven to 350F
Pat fish dry with paper towels, sprinkle with salt and pepper, and place in a baking dish wide enough to hold all in a single layer. Sprinkle with lemon peel and chives and dot with butter (or pour olive oil over). Bake 10 to 12 minutes, depending on the thickness of the fish, basting now and then with pan juices. The fish is done when it is white at the center.
While the fish bakes, put about 1/2-inch oil in a small saucepan set over high heat. Pat capers dry with paper towels. Test oil with one of the capers -- it is hot enough if the caper immediately sizzles on contact. Add them all and cook 1 to 2 minutes, or until the capers are crisp and starting to brown. Immediately remove with a slotted spoon to paper towels.
Place fish on warm plates, divide the cooking juices among them, and sprinkle with the capers. Serve at once.
Comments: This sauce with halibut is good for any favored catch that is not too delicate -- like fillets of sole. At first you will think there is too much lemon peel, but try it this way first and see.
Recipe Source: COMPANY FARE by Ronald Johnson (c) 1991 Simon and Schuster, New York