Roasted Halibut with Artichoke and Capers

Prep Time: 15 minutes

Cook Time: 15-20 minutes

Serving: 4 people

A Word From The Cook

“salty and buttery…its all good.”


  • 4 1/2 lb Halibut (skin removed) (rule of thumb is 1/2 lb of fish per person)
  • 1 tbsp Olive Oil
  • Salt and Pepper to taste (remember capers will give that salty taste too)
  • 2 cups Artichoke hearts (in oil) quartered
  • 1 tbsp Capers (in oil – drained)
  • 8 slices Lemon (cut round from the centre and thin)
  • 1 tbsp Oregano (fresh / chopped)
  • 2 tbsp Butter (unsalted)


  1. Pre-heat oven to 350°.
  2. Season the Halibut with salt and pepper.
  3. Using a large non stick skillet heat the oil over medium heat and add the Halibut fleshy / top side down.
  4. Sauté for 5 minutes.  Remove from pan to an oiled baking dish.
  5. Bake in oven until cooked through about 12 minutes.
  6. While the fish is finishing, add the Artichokes and capers to the sauté pan and sauté on medium high for about 5 minutes.   Remove and set aside.
  7. In the same pan add the lemon slices, oregano and butter.   Sauté for about 3 minutes.
  8. Plate the Artichokes, top with the Halibut and add the Lemon/Oregano and Butter as the topping.
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