Lemon-Caper Roasted Halibut
- 24 Ounces fresh halibut, skinless, cut into 4 equal fillets
- ½ Teaspoon sea salt
- ½ Teaspoon pepper
- 2 Tablespoons extra virgin olive oil, divided
- 6 Tablespoons butter, unsalted divided
- 1 Small lemon, sliced
- 3 Tablespoons garlic, minced
- 1 Tablespoon shallots, minced
- ½ Cup dry white wine, such as chardonnay or sauvignon blanc
- 2 Tablespoons capers, drained
- 4 Tablespoons lemon juice, divided
- 1 Tablespoon flat-leaf parsley, finely chopped
- Sea salt
- Dry white wine
- Extra virgin olive oil
- Pat dry and sprinkle halibut fillets with sea salt and pepper.
- Heat a large sauté pan over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons butter and swirl to coat the pan. When the oil is shimmering, add halibut fillets and sear about 5 minutes per side. Check for doneness and remove to a plate. Add lemon slices and briefly sear until softened, then set aside with fish. Wipe out the pan.
- Reduce heat to medium, add 1 tablespoon olive oil and 2 tablespoons butter. Add garlic and shallots and sauté for 1 minute. Add wine and reduce for 2-3 minutes, until nearly evaporated. Add capers, and 3 tablespoons lemon juice. Cook for 1 minute. Turn off the heat and swirl in remaining 2 tablespoons of butter to finish the sauce.
- Put halibut fillets back into the pan, adding any juices that are on the plate. Warm for 1 minute. Serve halibut on a shallow plate, spoon lemon caper sauce over top of halibut and add a sauteed lemon slice as garnish. Sprinkle with chopped parsley.