BAKED CHILEAN SEA BASS WITH CAPERS AND BLACK OLIVES (for four)
4 tablespoons olive oil
3 teaspoons chopped fresh oregano, or 1-1/2 teaspoons dried, crumbled
salt and freshly ground black pepper to taste
2-1/2 pounds Chilean sea bass fillet, 1-1/2 to 2 inches thick, rinsed and patted dry with paper towels
6 tablespoons butter
4 tablespoons capers, rinsed of brine and drained
½ cup pitted black olives, cut lengthwise into eighths
3 tablespoons lemon juice
3 tablespoons finely chopped parsley
1. Place olive oil, oregano and salt and pepper to taste in a large, oven-to-table baking dish. Put the fish in the pan, turn it to coat with the oil mixture, then center it, skin side down, and let it come to room temperature while you preheat the oven to *450.
2. 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.
3. When the oven is ready, bake until the fish is opaque throughout, 20 to 30 minutes. Remove fish from the oven and let it sit while you reheat the caper and olive mixture. When hot, remove from the heat and add the lemon juice and parsley. Spoon the sauce over the fish and serve hot.
adapted from Marion Cunningham,The Fanny Farmer Cookbook