Halibut with Lemon Caper Sauce

Questions About Halibut with Lemon Caper Sauce

Halibut with Lemon Caper Sauce: Step by Step

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1. Pat the halibut dry and season with the salt and pepper. Heat the oil in a large frying pan over medium-high heat.

   Mark done

2. Cook the fillets for 4 minutes without moving them, until golden underneath. Turn and cook for 3 to 4 minutes more, until opaque and just firm. Move to a plate.

   Mark done Start 3 min timer

3. Add the shallot to the pan and cook for 1 minute. Add the garlic for 30 seconds, then the stock and lemon juice, and simmer for 3 minutes, until reduced by about half.

   Mark done Start 1 min timer

4. Take the pan off the heat and swirl in the cold butter and the capers. Spoon the sauce around the fish and scatter with the parsley.

   Mark done

Worth Getting Right

• If the fish sticks when you try to lift it, give it another minute; it releases once the crust forms.
• Pat the fillets dry just before cooking, since a wet surface steams instead of browning.
• Add the butter once the sauce has stopped boiling hard, so it stays glossy instead of splitting.

Swaps and Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

What to Serve With It

Roasted asparagus · Steamed broccoli · A rocket salad

Storage

Best eaten straight away. Keeps in the fridge for up to 2 days; reheat gently in a covered pan.

What's in a Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.