Untested - Olive Oil-Poached Halibut

4 halibut fillets (7 oz. each), 1 inch thick

Salt and ground black pepper

1 large lemon, sliced

3 Tbsp capers in salt, rinsed and chopped

1 sprig fresh rosemary

2 cups, plus 2 Tbsp olive oil

Chopped parsley for garnish

1. Preheat the oven to 300F.
2. Season the fillets with salt and pepper and arrange them in a single layer in a glass 8x8 or 8x10 pan with about 1 inch between the fillets.
3. Layer the lemon slices on the fish and sprinkle on the chopped capers.
4. Tuck a rosemary sprig amid the fillets.
5. Pour 2 cups of the olive oil into the pan and gently place it in the oven.
6. Cook 20 to 25 minutes, depending on your oven, until the fish is medium rare. (The meat should be opaque and firm to the touch, and have an internal temp of 125° to 135°F.)
7. Garnish with the parsley to serve.