Baked Ocean Perch With Black Olives And Capers (Recipe)

Ingredients

60ml (2fl oz) olive oil

6 tbsp butter, divided

1 tsp dried oregano

Fresh ground black pepper

1kg (2lb) ocean perch, cleaned with skin on

1 1/2 tbsp capers, thoroughly washed and drained

1 tbsp sliced black olives

Salt

2 tbsp lemon juice

1 tbsp finely chopped fresh flatleaf parsley

Steps

1.  In a large non-stick frying pan heat the oil and 2 tablespoons of the butter over medium heat until it begins to sizzle.  Stir in the oregano and a few grindings of black pepper.  Add the fish, skin side down.  Cook for about 3-4 minutes on each side.  With a slotted spatula, carefully transfer the fish to a heated platter.

2.  Reduce the heat to low and add the remaining 4 tablespoons of butter to the pan; heat until it turns a light amber brown, but be careful not to burn it.  Stir in the capers and olives.  remove the pan from the heat and stir in the lemon juice and parsley.  Gently heat and stir to mix; pour over the fish and serve immediately.

Tips:

Capers have intense, salty taste that lends a burst of flavour to many sauces and condiments.  They are usually stored and sold in brine, and should be rinsed in cold running water before use. 

From : Low-Carbo Cooking