Roasted Halibut With Capers And Lemon
Roasted halibut is paired with a buttery lemon artichoke sauce, with capers and fresh oregano for a bright, savory finish. This dish is simple to prepare yet full of flavor, making it perfect for both weeknights and special occasions. Serve it with roasted vegetables, quinoa, or a fresh salad for a well-balanced meal.
Servings: 4 people
Calories: 425kcal
Equipment
Ingredients
- 4 halibut fillets about 1 ½ lbs
- salt and pepper to taste
- 3 tablespoons olive oil divided
- 2 cups artichoke hearts quartered, drained
- 1 tablespoon capers drained
- 8 lemon slices cut crosswise, thin cut
- 2 teaspoons fresh oregano finely chopped
- 2 tablespoons 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.
Notes
Slice the lemons thinly. Consider adding more if you like more lemon!
You could also serve the sauce under the fish, which is a nicer presentation on a plate.
If you can't find fresh oregano, you can use ½ teaspoon of dried oregano in its place.
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.
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.
Nutrition
Calories: 425kcal | Carbohydrates: 31g | Protein: 36g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 98mg | Sodium: 1153mg | Potassium: 1053mg | Fiber: 11g | Sugar: 7g | Vitamin A: 356IU | Vitamin C: 115mg | Calcium: 87mg | Iron: 2mg
