Baked Fish Fillet with Capers
Capers are not indigenous in the Philippines and it is native to the Mediterranean which is why many dishes there contains capers. To describe it, it is an edible flower bud and often used as seasoning and garnish. We can only find it locally in the form of salted and pickled in bottles sold in big supermarkets. So whenever you visit a supermarket and saw capers in bottle, you can use this recipe to try it. Fish fillets can be any white flesh fish like lapu-lapu, labahita, cream dory or tilapia.
1 kilo fish fillet (labahita, cream dory or lapu-lapu)
Salt and pepper
2 lemons, sliced thinly, divided
1/4 cup chopped capers
1/4 cup coriander or cilantro (wansoy) leaves, divided
1 cup extra virgin olive oil
How to cook Baked Fish Fillet with Capers:
- Preheat oven to 350 °F. Sprinkle fish with salt and pepper. Let stand at room temperature about 10-15 minutes.
- In a baking dish arrange half of the lemon . Put fish on top of lemon slices.
- Sprinkle with capers and remaining lemon and half of the coriander leaves. Pour oil all over the fish.
- Bake, uncovered, about 30-45 minutes or until cooked through.
- Remove from oven and transfer fish to a serving platter. Spoon oil over fish.
- Serve fish garnished with remaining coriander.