Baked Halibut with Lemon and Capers (Print Version)

Succulent halibut fillets gently baked with bright lemon, briny capers, and fresh herbs for an elegant meal.

# What You'll Need:

01 - 4 halibut fillets, skinless, approximately 6 ounces each

02 - 2 tablespoons olive oil

03 - 1 teaspoon sea salt

04 - 1/2 teaspoon freshly ground black pepper

05 - 2 lemons, 1 thinly sliced and 1 juiced

06 - 3 tablespoons capers, rinsed and drained

07 - 2 tablespoons fresh parsley, chopped

08 - 2 cloves garlic, minced

09 - 2 tablespoons unsalted butter, cut into small pieces, optional

01 - Preheat the oven to 400°F. Lightly grease a baking dish large enough to accommodate the fillets in a single layer.

02 - Pat the halibut fillets dry with paper towels. Season both sides evenly with salt and freshly ground black pepper.

03 - Place the fillets in the prepared baking dish. Drizzle with olive oil and freshly squeezed lemon juice.

04 - Distribute minced garlic and rinsed capers over the fish. Arrange lemon slices on and around the fillets. Dot with butter pieces if desired.

05 - Bake for 15 to 18 minutes, or until the halibut is opaque and flakes easily when tested with a fork.

06 - Remove from the oven and sprinkle with fresh chopped parsley immediately before plating.

01 -

The combination of briny capers with fresh lemon creates a perfect flavor balance that enhances rather than overpowers the halibuts delicate taste.
Its surprisingly foolproof even for fish-cooking novices the high quality ingredients do all the heavy lifting for you.

02 -

Overcooking is the enemy of good halibut the fish continues cooking for a minute or two after you take it out of the oven, so remove it just before you think its done.
Letting the fish come to room temperature for 15 minutes before cooking results in more even baking and prevents that alarming seizing that happens when cold fish hits a hot oven.

03 -

The baking dish you choose matters tremendously use one that fits the fillets snugly enough that the juices collect around the fish, but not so tightly that the pieces steam each other.
Invest in a simple instant-read thermometer to remove the guesswork you want an internal temperature of 135°F (57°C) for perfectly cooked, juicy halibut.