Mouth-Watering Baked Halibut

lemon caper halibut

Halibut is fantastic fish.  I don’t buy it often, but when I do, Bob and I are never disappointed.  With a mild flavor and firm flesh, halibut is excellent in dishes such as fish tacos and by itself, grilled or baked.

If you find yourself with some halibut, here is a fantastic way to prepare it that is still light and very flavorful.

lemon caper halibut

Baked Halibut (serves 3-4)

  • 1 lb. halibut
  • 2-3 T. lemon juice
  • 2 T. capers
  • sea salt and ground black pepper, to taste

Preheat oven to 425°F.  Place halibut on a large piece of parchment paper.  Sprinkle the remaining ingredients over top, and then fold the parchment paper and seal it closed by either crimping the edges, stapling or use paper clips.   Place the parchment packet on a baking sheet and bake for 15 minutes.  Serve immediately.

This pairs perfectly with grilled asparagus and roasted winter squash.

lemon caper halibut

Using a parchment paper pouch really keeps the fish from drying out!

I don’t often cook with capers, but it is definitely nice to incorporate such a different and distinct flavor every once in a while.  Capers are actually pickled flower buds.  Apparently they are too small to harvest by machine, so harvesting by hand is one reason they tend to be expensive.  Trader Joe’s sells a small jar at a reasonable price, so I will typically buy from them.

Have you tried parchment paper pouches for cooking?  Do you like capers?



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  1. says

    I need more caper in my life. And I always use parchment paper when I bake cookies, but that’s pretty much the extent of it. Can you use parchment paper when baking veggies? I wonder what effect that would have…

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