Baked Halibut Lemon Capers (Print Version)

Flaky halibut baked to perfection, accented with bright lemon and capers for a fresh, vibrant meal.

# What You Need:

→ Fish & Marinade

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

→ Lemon Caper Sauce

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

# Directions:

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

# Expert Tips:

01 -
  • The fish stays impossibly moist because the oven's gentle heat cooks it evenly without the risk of a scorched exterior.
  • Capers add a briny pop that makes you feel fancy without any fussy technique.
  • Start to plate in under 30 minutes, so you can actually enjoy your evening instead of standing over a stove.
02 -
  • Fish continues to cook even after it leaves the oven, so pull it when it still looks slightly underdone in the very center—it'll firm up while you plate.
  • If your oven runs hot (and many home ovens do), start checking at 14 minutes rather than blindly waiting the full time.
03 -
  • Make the lemon oil and caper sauce ahead of time; reheat the sauce gently just before serving so you're not juggling timing.
  • Room-temperature fish cooks more evenly than cold fish straight from the cooler, so pull your fillets out 10 minutes before the oven goes in.

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