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Recipe Detail Page
Roasted Halibut with Artichokes and Lemon
Early Summer 2009
Sliced very thin, the lemon slices for this dish not only add zesty flavour to the sauce but look beautiful on the plate. An easy way to remove the skin from the fish is to wait until it is finished cooking and then peel it away.
Serves 4
2 tsp (10 mL) olive oil
4 halibut fillets, about 6 oz (175 g) each
Salt and pepper to taste
2 cups (500 mL) artichoke hearts, quartered
1 tbsp (15 mL) capers, drained
8 lemon slices, cut crosswise through the lemon as thinly as possible
2 tsp (10 mL) fresh oregano, finely chopped
2 tbsp (25 mL) unsalted butter
1. Preheat oven to 350°F (180°C).
2. In a large nonstick sauté pan, heat oil over medium-high heat. Season halibut with salt and pepper.
3. Add halibut pieces to pan, placing the flesh side into the oil, not the skin side.
4. Sauté the flesh side in oil until golden brown, about 6 minutes. Remove from pan and place in baking dish. Bake in oven until cooked through, about 12 minutes.
5. In the pan used for the halibut add the artichokes and capers, sauté over medium-high heat until golden, about5 minutes. Set aside.
6. Add lemon, oregano and butter. Cook for 3 minutes and season with salt and pepper.
7. Serve artichokes and lemon overtop the halibut with some of the sauce.
Serves 4
