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Halibut with Lemon-Caper Sauce


Halibut with Lemon-Caper Sauce is the savory and zesty recipe that you can serve any night of the week with roasted or steamed vegetables, mashed potatoes, fluffy rice pilaf, or just serve with a simple side salad for a full meal everyone will love. Infused with the flavors of fresh lemons, garlic, briny capers, fragrant white wine, and fresh parsley, this recipe is also perfect for date night.

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Rate this recipe 4.4/5 (11 Votes)


  • 4 teaspoons canola oil
  • 4 (5-ounce) 1-inch-thick, center-cut, skinless halibut or cod fillets
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced
  • 1/3 cup dry white wine
  • 2 tablespoons low-sodium chicken broth
  • 4 teaspoons fresh lemon juice
  • 1 tablespoon capers, rinsed and drained
  • 1 tablespoon cold unsalted butter, diced
  • 1 tablespoon chopped flat-leaf parsley


Servings 4
Preparation time 15mins
Cooking time 30mins
Adapted from


Step 1

Warm 3 teaspoon oil in a 12-inch nonstick skillet over medium-high heat. Season fish with salt and black pepper; add to skillet and cook until golden, 3 to 4 minutes. Carefully turn and cook until just cooked through, 2 to 3 minutes longer. Transfer to a platter and tent with foil to keep warm.

Add remaining 1 teaspoon oil and garlic to skillet; sauté for 20 seconds. Add wine and cook, stirring to release brown bits from bottom of the skillet, until liquid has reduced by about half, 1 to 2 minutes. Add broth; cook for 1 minute longer. Stir in lemon juice and capers. Remove skillet from heat; add butter and parsley and swirl until sauce is creamy. Spoon sauce over fish and serve.

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