Go Back

Halibut with Lemon Caper Sauce


  • 2-3 tsp olive oil
  • 1 lb halibut fillet skinless
  • Sea salt and freshly cracked pepper
  • 3 tbsp flour
  • 1/3 cup chicken broth
  • Zest and juice of 1 lemon
  • 1 tbsp butter
  • 3 cloves garlic minced
  • 2 tbsp capers drained and rinsed
  • 1 tbsp fresh parsley chopped


  • Heat the oil in a large skillet over medium heat.
  • Season both sides of the halibut then dredge in flour then place directly into the hot skillet. Cook halibut until golden, about 3 minutes. Carefully flip the fish over and cook until golden but being careful not to overcook. Place on a plate and loosely cover with a tin foil tent.
  • Add a drizzle of olive oil to the pan then add the garlic; cook, stirring constantly, for 1 minute. Deglaze the skillet with the chicken broth, lemon juice, and zest. Add capers and parsley then cook until the sauce reduces a little bit. Taste the sauce and season with sea salt and freshly cracked pepper, if needed. Pour the sauce over the fish and serve immediately. Enjoy.