Rosemary, lemon, and capers are a marriage made in heaven for white fish. This really simple lemon & rosemary baked fish recipe is a riff on something I saw chef Jamie Oliver make on TV in the U.K. some years ago. It makes any white fish taste special — and without too much cooking, either. For a real southern Mediterranean feel, try scattering anchovies onto the dish before baking.
- Mix the garlic, rosemary, capers, lemon zest, and olive oil in a bowl. Roll the fish in the oil and herbs. Leave to sit in the fridge for 10-15 minutes.
- While the fish is marinating, preheat the oven to 425 degrees.
- Put the fish in a shallow baking dish in a single layer. Cover with the remaining marinade. Season with salt and pepper. Layer the lemon slices over the fish, overlapping them to look like scales. Pour lemon-water mixture around the fish.
- Bake on a high shelf for 15-20 minutes or until the fish is just done. The lemon slices will be golden and caramelized.
- Take the fish out of the oven and let it sit for about 5 minutes to steam and finish cooking. Serve immediately.
- 2 cloves garlic, crushed and sliced
- 2 sprigs rosemary, leaves stripped and roughly chopped to release the oils
- ½ cup capers (about 1 small bottle), drained and rinsed
- 1 teaspoon lemon zest
- 3 tablespoons extra virgin olive oil
- 6 to 8 pieces white fish, center-cut fillets (about 1½ to 2 pounds) (cod, sable, scrod or halibut)
- 2 to 3 lemons, thinly sliced into rounds
- ½ cup water mixed with juice of 1 lemon
- Sea salt and pepper, to taste