Ingredients Jump to Instructions ↓

  1. 4 tablespoons butter

  2. 3 tablespoons capers -- rinsed of brine, and drained

  3. 1/3 cup pitted black olives -- cut lengthwise into eighths

  4. 3 tablespoons olive oil

  5. 2 teaspoons chopped oregano (or 1 tsp dried oregano -- crumbled) salt -- to taste freshly-ground black pepper -- to taste

  6. 2 pounds bass or halibut fillets

  7. 2 tablespoons lemon juice

  8. 2 tablespoons finely-chopped parsley

Instructions Jump to Ingredients ↑

  1. 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


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