Halibut with Herbs & Capers

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A vibrant herb paste brings robust flavor to a delicate fish.

Halibut with Herbs & Capers
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 40 minutes

  • 1/4 cup chopped onion

  • 1/4 cup fresh parsley leaves

  • 1 tablespoon fresh cilantro leaves

  • 2 teaspoons freshly grated lemon zest

  • 1 tablespoon lemon juice, juice

  • 1 tablespoon chopped pitted green olives

  • 2 teaspoons drained capers, rinsed

  • 1 clove garlic, minced

  • 1/8 teaspoon freshly ground pepper

  • 2 tablespoons extra-virgin olive oil

  • 1 1-pound halibut fillet, cut into 4 portions

Directions
  1. 4 servings

  2. Place onion, parsley, cilantro, lemon zest, lemon juice, olives, capers, garlic and pepper in a food processor; pulse several times to chop. Add oil and process, scraping down the sides several times, until a pesto-like paste forms. Pat halibut with the herb paste. Cover and refrigerate for 30 minutes.

  3. Preheat oven to 450°F. Coat a 7-by-11-inch baking dish with cooking spray. Arrange the halibut in the dish and spoon any extra herb mixture on top. Bake, uncovered, until the fish is opaque in the center, 15 to 20 minutes. Serve immediately.


Nutritional Facts

Servings
4
Per serving
Calories
199
Carbohydrates
2g
Fat
10g
Saturated Fat
1g
Monounsaturated Fat
6g
Protein
24g
Cholesterol
36mg
Dietary Fiber
1g
Potassium
557mg
Sodium
125mg
Added Sugars
0g
Exchanges
3 very lean meat
2 fat (mono)
Carbohydrate Servings
0
Selenium (60% daily value)
Vitamin C (15% dv).

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