Pan Seared Halibut with Lemon

• 2 halibut fillets, about 6 ounces each
• Salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 lemon, zested and juiced
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley
• 1 tablespoon capers (optional)

Steps

1. 1 Pat the halibut fillets dry with paper towels and season both sides with salt and pepper.
2. 2 Heat a large skillet over medium-high heat and add the olive oil.
3. 3 Once the oil is shimmering, add the fillets and cook for 3-4 minutes per side, or until golden brown and just opaque.
4. 4 Remove the fillets from the skillet and set aside on a plate.
5. 5 In the same skillet, melt the butter and add the lemon juice, zest, and garlic. Cook for 1-2 minutes until fragrant.
6. 6 Stir in the parsley and capers if using.
7. 7 Pour the sauce over the halibut fillets.
8. 8 Serve immediately.

Nutrition

Tips

• For extra flavor, marinate the halibut in lemon juice and olive oil for 15 minutes before cooking.
• If you don't have halibut, feel free to use cod or sea bass.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven at 350°F to maintain moisture.

Serving Suggestions

• Pair with a simple arugula salad and roasted asparagus.
• Serve with a side of wild rice pilaf for a heartier meal.

FAQ