Striped Bass with Butter Verde

Author's note:
This is so simple and unbelievably delicious. The butter mixture is basically good old Italian salsa verde made with butter instead of olive oil (but hey, if you're opposed to butter, no worries; just use 1/4 cup/60 ml olive oil). You can make this dish with one large piece of fish and then serve it broken into large pieces, or you can use individual-portion-size fillets (n which case the cooking time will be on the faster end of the range given in the recipe). I like striped bass here because its' firm and pretty sustainable, but use any type of fish that you like, preferably one that swims in water near you and is sold fresh. The butter mixture is also delicious drizzled on steamed clams.

My note:
Used halibut, I think?? John brought $60 of fish over which left my jaw on the floor and I mentioned it at least 5 times. Our fish definitely took closer to 30 minutes, but dang, this was so good.

2 Tbsp olive oil
1 lemon, thinly sliced
2 lb [910 g] skin-on center-cut stiped bass (or any other firm white fish filet)
2/3 tsp kosher salt
4 Tbsp [55 g] unsalted butter
Small handful of italian parsley, minced
2 Tbsp minced fresh chives
2 Tbsp drained capers
1 garlic clove, minced

Preheat oven to 425F. 

Coat the bottom of a baking dish with 1 Tbsp olive oil. Arrange lemon slices in a single layer. Place the fish, flesh-side up, on top of the lemon slices. Drizzle the remaining 1 Tbsp olive oil on top of the fish and sprinkle with 1/2 tsp salt. 

Roast the fish until it is opaque and the blade of a paring knife feels hot after inserting it into the center of the fish, 10-25 minutes. 

White the fish the roasting, melt the butter in a small bowl/pot. Turn off the heat and stir in parsley, chives, capers, garlic, and the remaining 1/4 tsp salt. 

Spoon the butter mixture over the cooked fish.