Baked Halibut with Lemon Caper Butter
A delightful and easy-to-make seafood dish featuring tender halibut fillets baked with a vibrant lemon caper butter sauce.
Equipment
- 1 baking dish suitable for 4 fillets
- 1 saucepan
- 1 basting brush
Ingredients
Main Ingredients
- 4 halibut fillets
- 2 tablespoons olive oil
- Salt and pepper to taste
Lemon Caper Butter
- 1/4 cup unsalted butter
- 2 tablespoons capers drained
- 2 tablespoons lemon juice
- 1 tablespoon parsley chopped
Instructions
Preparation
- Preheat oven to 400°F. Pat the halibut fillets dry with paper towels. Season with salt and pepper. Drizzle with olive oil and place in a baking dish.
- In a saucepan, melt butter over medium heat. Add capers and lemon juice, stirring until combined. Remove from heat and stir in parsley.
Baking
- Pour half of the lemon caper butter over the halibut. Bake for 12-15 minutes until the fish is opaque and flakes easily with a fork.
Serving
- Drizzle remaining lemon caper butter over the baked halibut. Garnish with lemon slices and additional parsley. Serve immediately.
Storage
- Store any leftover halibut in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid overcooking.
Notes
Pro Tips: Use fresh halibut for the best flavor. Avoid overcooking to keep the fish moist.
Ingredient Substitutions: Substitute halibut with cod or tilapia. Use lime juice instead of lemon for a different flavor.
How to Serve: Serve with roasted vegetables or a fresh salad.
Storage & Freshness: Store leftovers in an airtight container for up to 2 days.
Make-Ahead Tips: Prepare the lemon caper butter in advance and refrigerate until needed.
Ingredient Substitutions: Substitute halibut with cod or tilapia. Use lime juice instead of lemon for a different flavor.
How to Serve: Serve with roasted vegetables or a fresh salad.
Storage & Freshness: Store leftovers in an airtight container for up to 2 days.
Make-Ahead Tips: Prepare the lemon caper butter in advance and refrigerate until needed.