Presoak a clay pot, top and bottom, in water for 15 minutes.
Wash the fish in cold running water, then squeeze the juice of lemon over the fish and let stand while the pot is soaking. Set the juiced lemon aside.
When ready to cook, brush the fish with the melted butter. Slice the reserved juiced lemon and place it both inside and outside of the fish. Place the fish in the pot; add
Cover the pot and put it in a cold oven.
Five minutes before the cooking time is up, remove the pot from the oven and pour off the liquid into a saucepan, return the uncovered pot to the oven for the last 5 minutes of cooking time to brown the fish.
Meanwhile, add a dash of white wine and the arrowroot to the liquid and stir until thickened. Add capers to taste.
© 1974 All rights reserved. Published by Echo Point.