Roast Halibut with Capers Lemon and Parsley
Elevate your weeknight dinner with this elegant Roast Halibut with Capers, Lemon, and Parsley. This recipe combines the delicate, flaky texture of perfectly roasted halibut with a zesty, buttery sauce infused with fresh lemon juice, briny capers, and fragrant parsley. A quick pan-sear ensures a golden crust on the fish, while a short roasting time locks in its tender, moist texture. The optional addition of white wine adds a subtle layer of sophistication to the sauce, which is finished with a swirl of unsalted butter for ultimate richness. Ready in just 25 minutes, this dish is ideal for hosting a crowd or treating yourself to a gourmet-inspired meal at home. Serve with roasted vegetables or a light salad for a wholesome, restaurant-quality experience. Perfect for searches like "easy halibut recipes," "lemon caper sauce for fish," and "healthy seafood dinners."
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces (6 oz each) Halibut fillets
- 3 tablespoons Olive oil
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 1 whole (zested and juiced) Lemon
- 2 tablespoons Capers
- 2 tablespoons (chopped) Fresh parsley
- 2 cloves (minced) Garlic
- 2 tablespoons Unsalted butter
- 0.25 cup White wine (optional)
Instructions
Preheat the oven to 400°F (200°C).
Pat the halibut fillets dry with a paper towel and season both sides with sea salt and black pepper.
Heat 2 tablespoons of olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is hot, add the halibut fillets skin-side down (if the skin is on). Sear for 3 minutes without moving them to achieve a golden crust.
Flip the fillets carefully and sear on the other side for 2 minutes.
Transfer the skillet to the preheated oven and roast the halibut for 7–9 minutes, or until the fish is opaque and flakes easily with a fork.
While the fish is roasting, prepare the sauce. In a separate pan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the capers, white wine (if using), and juice of half the lemon. Simmer for 2–3 minutes until slightly reduced.
Remove the sauce from the heat and whisk in the unsalted butter until emulsified. Stir in the chopped parsley and lemon zest.
Remove the halibut from the oven and transfer to serving plates. Spoon the caper-lemon-parsley sauce over each fillet.
Garnish with additional parsley and lemon wedges if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
1930 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.5 g | 107% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 470 mg | 157% | |
| Sodium | 3152 mg | 137% | |
| Total Carbohydrate | 10.6 g | 4% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.2 g | ||
| Protein | 247.0 g | 494% | |
| Vitamin D | 102.1 mcg | 510% | |
| Calcium | 113 mg | 9% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 4509 mg | 96% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
