Roasted Halibut With Capers And Lemon is a simple and elegant dish. With minimal ingredients and easy prep, this recipe is perfect for weeknights or company. The lemon artichoke sauce brightens the taste of the fish and adds a fresh depth.
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Roasted halibut pairs with a bright, buttery sauce made with lemon, artichokes, and capers. The mild flavor of the fish shines with the tangy sauce that balances the flavors.
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This recipe comes together with minimal effort. We like it for a weeknight meal but it can easily be for served for an occasion.
Serve this dish with roasted vegetables like Roasted Heirloom Carrots, or simple salads like Roasted Cauliflower Salad, Arugula And Beet Salad With Goat Cheese or Nectarine Salad. This is a simple way to serve seafood with a fresh, bold flavor!
Ingredients
You will need the following ingredients to make this roasted halibut:
Ingredient Notes
- Artichoke Hearts - Artichoke hearts are the tender, edible centers of the globe artichoke. I recommend using canned artichokes that are in water. If you cannot find them already quarted you can buy whole hearts and slice them.
- Capers - Capers are the small, pickled flower buds of the caper bush, a plant native to the Mediterranean region. They are harvested before they bloom, then dried and preserved in brine, vinegar, or salt. In this recipe capers add salt and tang to the dish. I have tested leaving them out of the recipe but I found that capers lend to the citrus note and the halibut needs more salt that capers provide.
See the recipe card for quantities.
Variations:
- Fish - If you cannot find halibut, consider substituting any firm white fish like cod, sea bass, or mahi-mahi.
- Herbs - This recipe calls for fresh oregano which can be difficult to find. In the recipe notes I tell you how to swap for dried oregano. You can use thyme, basil, or parsley as well.
- Vegetables - You may want to consider adding cherry tomatoes to this recipe. They would be delicious and add more color.
- Capers - If you can't find capers you can substitute chopped green olives or sun-dried tomatoes for a similar briny contrast.
How To Make Halibut With Capers And Lemon: Step-By-Step
Here are some quick visual instructions. Remember that full instructions with the exact ingredients are in the printable recipe card:
Step 1: Preheat the oven to 375℉.
Oil a baking dish with 1 teaspoon of olive oil.
Place the fish on the sheet pan. Drizzle with 2 tsps of olive oil. Add salt and pepper to taste.
Roast in the oven for about 20 minutes until the fish is cooked and flakes.
Step 2: While the fish is cooking, place 2 tbsps of olive oil in a skillet over medium-high heat.
Add the artichokes and capers. Saute until golden, about 5 minutes. Take out of the pan and set aside.
Step 3: When the fish has cooked, add the butter, oregano, and lemons to the skillet. Saute on medium-high heat for about 3 mintues.
Add the artichoke mixture back to the skillet. Warm the artichokes for another two minutes. Season with salt and pepper.
Step 4: Place the artichoke mixture over the fish and serve.
Recipe Tips
- Pat the fish dry before roasting - this helps achieve a better texture and prevents excess moisture from watering down the flavors.
- Adjust the lemon to taste - more lemon juice will brighten the dish, while less will keep the flavors milder.
- Rinse the capers - this helps to bring down the saltiness of the dish.
Confidence Tip
Don't overcook the halibut - it should be opaque and flake easily with a fork. Aim for an internal temperature of 130-135°F before resting, as it will continue cooking while off the heat.
If you love seafood and eat a lot of it in your home, try this easy weeknight Sheet Pan Shrimp or Roasted Salmon!
Frequently Asked Questions
Yes. Thaw it in the refrigerator overnight. Pat dry before using.
The recommended cooking temperature for halibut by the USDA is 375°F (190°C) for approximately 10-15 minutes per inch of thickness. The internal temperature should reach 145°F for safety.
Yes. Defrost the artichoke hearts before using them.
Side Dishes To Serve
Let me know your thoughts on Halibut With Capers And Lemon by leaving a star rating below or by sharing it on Facebook, Instagram, or Pinterest!
Thank you!
Gwen
Roasted Halibut With Capers And Lemon
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Equipment
Ingredients
- 4 halibut fillets about 1 ½ lbs
- salt and pepper to taste
- 3 tbsps olive oil divided
- 2 cups artichoke hearts quartered, drained
- 1 tablespoon capers drained
- 8 lemon slices cut crosswise, thin cut
- 2 tsps fresh oregano finely chopped
- 2 tbsps unsalted butter
Instructions
- Preheat the oven to 375℉.
- Oil a baking dish with 1 teaspoon of olive oil.
- Place the fish on the sheet pan. Drizzle with 2 tsps of olive oil. Add salt and pepper to taste.
- Roast uncovered in the oven for about 20 minutes until the fish is cooked and flakes.
- While the fish is cooking, place 2 tbsps of olive oil in a skillet over medium-high heat.
- Add the artichokes and capers. Saute until golden, about 5 minutes. Take out of the pan and set aside.
- When the fish has cooked, add the butter, oregano, and lemons to the skillet. Saute on medium-high heat for about 3 mintues.
- Add the artichoke mixture back to the skillet. Warm the artichokes for another two minutes. Season with salt and pepper.
- Place the artichoke mixture over the fish and serve.
Gwen Wolken says
A fantastic weeknight meal!
Anonymous says
tasty and easy!
Gwen Wolken says
Thanks!
Louise says
tasty and easy
Gwen Wolken says
Thanks Louise!