a delicious baked fish
adapted from the 1951 Joy of Cooking's "Fish Baked in a
Covered Dish"
Spread olive oil over the bottom of a large casserole dish
with a cover.
Lay in
about 2
pieces adding up to 1 lb of fish eg salmon.
Put a little
butter on
the fish.
Sprinkle with
smoked
paprika
nutmeg.
Cover. Put into a 325 oven. Set a timer for about 30 minutes
(if your fish is very thin, you could try just 20 minutes; it took my 1"
thick salmon about 30 minutes).
After about 10 minutes, add around the fish
up to 2 tbl
sweet white wine.
Meanwhile, put into a bowl in this order:
a small
bunch of parsley, cut
at least 1
tbl capers
about 1 tsp
or more caper juice
about 1 tbl
butter, cut so it will fit nicely down the center of your piece(s) of fish.
When the fish looks like it might be done in 5 or 10
minutes, remove the fish from the oven and increase the oven temperature to
375. Upend the bowl's ingredients over the fish. Put the fish back in the oven without
a cover.
When the fish is at least 145 inside, it's done. If you
check and it's not done, it won't hurt the "sauce" for it to keep
cooking.
Nice served over whole wheat couscous, and with some
vegetables such as broccoli and carrots.