Baked Halibut Lemon Capers (Print Version)

Flaky halibut baked and topped with a bright lemon-caper sauce for a light, elegant main dish.

# What You'll Need:

→ Fish & Marinade

01 - 4 skinless halibut fillets (6 ounces each)
02 - 2 tablespoons olive oil
03 - 1 lemon, zested and juiced
04 - ½ teaspoon salt
05 - ¼ teaspoon freshly ground black pepper

→ Lemon Caper Sauce

06 - 2 tablespoons unsalted butter, melted
07 - 2 tablespoons rinsed and drained capers
08 - 2 tablespoons finely chopped fresh parsley
09 - 1 garlic clove, minced
10 - ½ teaspoon Dijon mustard (optional)
11 - Lemon slices, for garnish

# How to Cook:

01 - Preheat the oven to 400°F. Lightly grease a baking dish large enough to arrange the fillets in a single layer.
02 - Pat the halibut fillets dry using paper towels and place them in the prepared baking dish.
03 - In a small bowl, whisk together olive oil, lemon zest, lemon juice, salt, and black pepper. Drizzle evenly over the fillets.
04 - Bake for 15 to 18 minutes until the fish is opaque and flakes easily with a fork.
05 - Meanwhile, melt the butter over low heat in a small saucepan. Stir in capers, garlic, parsley, and Dijon mustard if using. Warm gently for 1 to 2 minutes.
06 - Remove the halibut from the oven. Spoon the warm lemon-caper sauce over each fillet. Garnish with lemon slices and additional parsley as desired. Serve immediately.

# Expert Advice:

01 -
  • The fish stays tender and moist because you're not fighting high heat, and honestly, that's half the battle.
  • Lemon and capers are a flavor combination so naturally perfect they do most of the work for you.
  • It looks impressive on the plate but takes less than 30 minutes from start to finish.
02 -
  • Pat the fish bone-dry before seasoning—moisture is the enemy of that beautiful bake and even browning.
  • Don't skip the rinsing of capers; unrinsed capers can overpower the delicate fish with too much saltiness and brine.
03 -
  • Buy halibut the day you plan to cook it; fresh fish tastes dramatically better than fish that's been sitting in the case.
  • Let the sauce cool for 30 seconds before spooning it over the fish so the parsley stays bright and the butter doesn't make the fillets greasy.

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