Baked Halibut with Lemon Caper Butter
Enjoy with a delicious baked potato and a fresh green salad!
Servings: 6
Ingredients
- 6 lemons zested and juiced
- 6 (8 oz.) pieces fresh halibut
- 1 T. olive oil
- Salt and pepper
- 1 c. unsalted butter divided
- 1 shallot finely diced
- 1 (3 oz.) jar capers with juice
Instructions
- Preheat the oven to 350 degrees. Zest lemons onto a plate. Squeeze the lemon juice from lemons into a liquid measuring cup; set aside.
- Coat each piece of halibut with olive oil and season with salt and pepper. Place seasoned fish on a baking sheet. Cook for approximately 8 to 10 minutes, depending on thickness (Do not over-cook). Medium-cooked fish is safe to eat and is much tastier.
- While the fish is cooking, place 1 tablespoon of butter in a saucepan over medium-high heat. When the butter melts, add the shallots and capers (with the juice) and the lemon zest (reserve some for the garnish).
- Cook until the shallots are opaque. Add the lemon juice and bring to a simmer. Reduce the heat and add the remaining butter a little at a time, whisking vigorously, allowing each chunk to fully dissolve before adding more.
- Place the fish in a serving dish and spoon the sauce over the top. Garnish with the rest of the lemon zest and sliced lemons if desired.
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