Olive Oil–Poached Sea Bass
Yield: 4 to 6 servings
Active Time: 8 minutes
Total Time: 1 hour and 10 minutes
4 to 6 filets sea bass
Sea salt and freshly ground pepper
3 lemons, thinly sliced into rounds
1 bunch parsley, torn
1 bunch thyme
1/4 cup capers
2 small shallots, sliced
Extra virgin olive oil
Zest of 1 orange
Pat fish dry and season with salt and pepper.
Arrange some of the lemon slices in bottom of a baking dish. Place filets on top with parsley, thyme, capers, and shallots. Pour in enough olive oil to cover fish about 3/4 of the way. Top filets with extra lemon slices and orange zest. Place in oven, uncovered, to cook until fish is flaky and cooked through, about 1 hour.