Typical of me, I didn’t get around to blogging on Friday night. Or Saturday. Or Sunday for that matter. Sue me, I like to hide my bad weekend food choices and enjoy my personal space sans computer.
But you do need to see this quick, rich and delicious dinner I threw together for myself before heading out Friday evening.
On a whim I purchased a piece of fresh halibut from the fish counter. I really had no idea how I planned to cook it but for some reason I had capers on the brain.
So I did a quick Google search for caper sauce…took a few random ideas…and came up with a simple butter sauce that turned out super deeeeelish.
Ingredients: (adjust amounts based on size of fish filet…mine was about 250 grams…2 servings)
- squeeze of lemon juice
- sprinkle of dill (I used dried but fresh would be perfection)
- fresh pepper & coarse salt
- 3 tbsp butter, room temp
- 2 tbsp diced onion
- 1 tbsp capers
- 1 tbsp minced fresh parsley
- Preheat oven to 400 degrees. Pat fish dry with paper towel. Sprinkle with lemon, dill and wee pinch of coarse salt. Let stand while preparing butter mixture.
- Mix butter, onion, capers, parsley and ground pepper together.
- Place fish on a sprayed sheet of tin foil. Top with butter mixture, pressing down lightly with fork for coverage. Close up foil creating a loose packet…don’t squish the butter. Place packet on baking sheet and cook for 15 minutes.
- Open foil packet carefully to retain buttery liquid gold. Plate the fish then spoon as much sauce as you would like over the fish.
- Sprinkle with more fresh parsley. Serve with lemon wedge if desired.
Serving suggestion: Place warm fish on bed of fresh baby spinach, then drizzle sauce all over. Wilted spinach = delicious.
I paired my halibut with roasted veggies which cooked easily on a second baking sheet placed in the oven along with the fish dish.