Lemon Caper Crusted Halibut
This deliciously baked halibut is enhanced by a flavorful lemon-caper butter that perfectly complements the firm yet flaky texture of the fish. The crispy breadcrumb topping adds a delightful crunch, making this dish perfect for a special dinner or a casual family meal. Adapted from the culinary expertise of renowned chef Russell Cronkhite in 'Return to Sunday Dinners', this recipe is not only easy to follow but also brings a taste of elegance to your dining table. Serve with fresh vegetables or a light salad for a complete meal.
N/A
Servings
300
Calories
10
Ingredients
Ingredients
unsalted butter
1/2 cup (softened)
capers
1 tablespoon (minced)
green onions
2 tablespoons (minced)
fresh lemon juice
2 tablespoons (freshly squeezed)
halibut fillets
6 (about 6 ounces each)
coarse salt
1 teaspoon (for seasoning)
Dijon mustard
3 tablespoons (for coating)
fresh white breadcrumbs
1 1/2 cups (for coating)
fresh parsley
1 tablespoon (chopped)
lemons
2 (halved)
Instructions
1
1. Adjust the oven rack to the center position and preheat the oven to 400°F (200°C).
2
2. In a food processor, combine the unsalted butter, minced capers, minced green onions, and fresh lemon juice. Pulse until the mixture is well blended and set aside.
3
3. Pat each halibut fillet dry with paper towels and sprinkle both sides with coarse salt to enhance the natural flavors.
4
4. Spread a generous layer of Dijon mustard over the tops and sides of each fillet, then coat them evenly with the fresh breadcrumbs mixed with chopped parsley.
5
5. Pour half of the lemon-caper butter into the bottom of a baking pan, ensuring an even layer. Place the halibut fillets skin side down in the pan, and dot the tops of each fillet with the remaining lemon-caper butter.
6
6. Bake in the preheated oven until the crust is golden and crispy, and the fish is flaky and cooked through, about 15-20 minutes.
7
7. Once done, carefully transfer the baked fish to a warm serving platter. Squeeze the juice from the halved lemons into the pan drippings and butter left in the baking sheet.
8
8. Whisk the lemon juice into the butter mixture until fully combined, then pour this sauce over the halibut fillets. Serve immediately and enjoy the blend of flavors!
Nutrition Information
22g
Fat
10g
Carbs
20g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Lemon Caper Crusted Halibut?
It is a baked fish dish featuring halibut fillets topped with a crispy breadcrumb and parsley crust, served with a flavorful lemon-caper butter sauce.
How many calories are in one serving of this recipe?
Each serving contains approximately 300 calories.
What temperature should I set my oven to?
The oven should be preheated to 400°F (200°C).
How long does it take to bake the halibut?
The fish takes about 15-20 minutes to bake until the crust is golden and the fish is flaky.
What ingredients are needed for the lemon-caper butter?
You will need 1/2 cup of softened unsalted butter, 1 tablespoon of minced capers, 2 tablespoons of minced green onions, and 2 tablespoons of fresh lemon juice.
How many halibut fillets does this recipe require?
The recipe calls for 6 halibut fillets, each weighing about 6 ounces.
What is the purpose of the Dijon mustard in this recipe?
Dijon mustard is used as a coating for the fish fillets to help the breadcrumb mixture adhere and to add a layer of flavor.
How do I make the breadcrumb topping?
Mix 1.5 cups of fresh white breadcrumbs with 1 tablespoon of chopped fresh parsley to create the crispy topping.
Is this recipe considered healthy?
Yes, it is tagged as a healthy eating recipe and features fresh fish and citrus.
How much protein is in this halibut dish?
There are 20 grams of protein per serving.
What is the fat content of the recipe?
The dish contains 22 grams of fat per serving.
How many carbohydrates are in a serving?
This recipe contains 10 grams of carbohydrates per serving.
Who is the original chef that inspired this recipe?
The recipe is adapted from the work of renowned chef Russell Cronkhite in 'Return to Sunday Dinners'.
How do I prepare the final sauce?
Once the fish is done, squeeze the juice from halved lemons into the pan drippings and whisk it with the leftover butter until combined.
Should the halibut fillets be skin side up or down?
The fillets should be placed skin side down in the baking pan.
How should I prepare the halibut before seasoning?
Pat each halibut fillet dry with paper towels before sprinkling with coarse salt.
What side dishes go well with this fish?
It is recommended to serve this dish with fresh vegetables or a light salad.
Do I need a food processor for this recipe?
Yes, a food processor is used to pulse the butter, capers, green onions, and lemon juice together.
How many lemons are needed in total?
You will need 2 lemons which are halved for both juice and the final pan sauce.
Where should the oven rack be positioned?
The oven rack should be adjusted to the center position.
Can I use salted butter?
The recipe specifically calls for unsalted butter to better control the saltiness of the dish.
How do I ensure the breadcrumbs are crispy?
Using fresh white breadcrumbs and dotting the tops with lemon-caper butter before baking ensures a golden, crispy crust.
What type of salt should I use for seasoning?
The recipe recommends using 1 teaspoon of coarse salt.
Is this recipe suitable for a special occasion?
Yes, it is described as elegant enough for a special dinner but easy enough for a casual family meal.
How much Dijon mustard is used?
3 tablespoons of Dijon mustard are used to coat the halibut fillets.
How do I apply the lemon-caper butter in the pan?
Pour half into the bottom of the pan first, then dot the remaining butter on top of the fillets.
How much green onion is required?
The recipe uses 2 tablespoons of minced green onions.
What should the texture of the halibut be when cooked?
The halibut should be firm yet flaky once it is fully cooked through.
Should the lemon juice be fresh?
Yes, the recipe specifies using 2 tablespoons of freshly squeezed lemon juice.
How do I serve the finished dish?
Transfer the fish to a warm serving platter and pour the whisked pan-dripping sauce over the fillets immediately.