Baked Halibut Lemon Capers (Print version)

Flaky halibut baked and finished with a vibrant lemon-caper sauce for an elegant main.

# What you need:

→ Fish & Marinade

01 - 4 skinless halibut fillets, 6 oz each
02 - 2 tbsp olive oil
03 - 1 lemon, zested and juiced
04 - 1/2 tsp salt
05 - 1/4 tsp freshly ground black pepper

→ Lemon Caper Sauce

06 - 2 tbsp unsalted butter, melted
07 - 2 tbsp capers, rinsed and drained
08 - 2 tbsp fresh parsley, finely chopped
09 - 1 garlic clove, minced
10 - 1/2 tsp Dijon mustard (optional)
11 - Lemon slices, for garnish

# Directions:

01 - Preheat oven to 400°F. Lightly grease a baking dish sufficient to fit fillets in a single layer.
02 - Pat halibut fillets dry with paper towels and arrange them evenly in the prepared dish.
03 - Whisk together olive oil, lemon zest, lemon juice, salt, and black pepper; pour mixture evenly over the fillets.
04 - Bake in the preheated oven for 15-18 minutes until the fish is opaque and flakes easily with a fork.
05 - While baking, melt butter in a small saucepan over low heat. Stir in capers, garlic, parsley, and Dijon mustard if used; warm gently for 1-2 minutes.
06 - Remove halibut from oven, spoon warm sauce over each fillet, garnish with lemon slices and extra parsley, then serve promptly.

# Expert advice:

01 -
  • The whole meal comes together in under 30 minutes, which means you can actually enjoy your guests instead of being glued to the stove.
  • Halibut's delicate flavor shines without being overpowered, and that lemon-caper sauce feels fancy enough to serve at dinner parties but tastes like simple, honest cooking.
  • It's naturally gluten-free and packed with protein, so you're not sacrificing nutrition for elegance.
02 -
  • Don't let the fish sit in the marinade for more than five minutes before baking, or the acid in the lemon juice will start to cure the halibut and change the texture in ways you don't want.
  • Every oven runs a little hot or cool, so trust your eyes and fork more than the clock – opaque flesh and the way it flakes are your true guides to doneness.
  • The sauce must stay gentle and low – if butter starts to brown or bubble, the whole thing turns bitter and you've lost the delicate balance that makes this dish work.
03 -
  • Make your lemon marinade while the oven preheats so there's no waiting – every moment of oven time is working in your favor.
  • If you forget to zest the lemon before juicing it, a microplane zester can grab zest from the pulp afterward, and your guests will never know the difference.

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