- 1lb Svenfish Halibut, cut into 4 fillets
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 garlic cloves, minced
- Juice of 1 lemon
- 1 tablespoon capers, drained
- 2 tablespoons chopped fresh parsley
- Lemon slices, for garnish
Preparation: Begin by patting the halibut fillets dry with paper towels. Season both sides of each fillet with salt and pepper.
Cook the Halibut: Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, add the halibut fillets. Cook for about 4 to 5 minutes on each side, or until the fish is golden brown and flakes easily with a fork. Remove the halibut from the skillet and set aside on a warm plate.
Make the Sauce: In the same skillet, reduce the heat to medium. Add the butter and minced garlic. Sauté for about 1 minute until the garlic is fragrant but not browned. Stir in the lemon juice and capers, scraping up any browned bits from the bottom of the skillet.
Combine: Return the halibut fillets to the skillet. Spoon the lemon butter sauce over the fillets and cook for an additional minute, basting the fish with the sauce.
Garnish and Serve: Remove the skillet from heat. Sprinkle the chopped parsley over the halibut. Serve each fillet with a slice of lemon on the side for added flavor.