Halibut with Lemon and Capers

Halibut with Lemon and Capers


  • 4

    tablespoons Mina extra-virgin olive oil

  • 5

    skinless, boneless halibut fillets

  • ¼

    cup white wine

  • 1 or 2

    lemons, one half for cooking and the rest thinly sliced for serving

  • 3

    tablespoons Mina capers

  • Fresh parsley, to garnish

  • Salt and pepper


  • Step 1

    In a large pan, heat olive oil over medium heat. While oil is heating, season fillets on both sides with salt and pepper. Once pan is hot, add the halibut. Cook about 3 minutes on each side until nicely seared.  

  • Step 2

    Add white wine and cook down for 1 minute. Squeeze juice of half a lemon over fish, then add capers and cook down for another minute. Remove from heat.  

  • Step 3

    Garnish with parsley and lemon slices. Enjoy!