Lemon-Caper Braised Halibut
ingredients
- 2 halibut fillets (about 5 ounces each)
- Salt and black pepper
- 1 teaspoon olive oil
- 1 1/2 cups cherry tomatoes cut in half
- 2 tablespoons capers, drained and rinsed
- 2 tablespoons fresh lemon juice
- 4 cups baby spinach
- 2 tablespoons chopped fresh flat-leaf parsley
- 2 slices whole-grain bread or 2 chunks whole-grain baguette
directions
- 1
Season the halibut with salt and pepper. Coat a medium nonstick skillet with cooking spray; place over medium-high heat. Add the fish; cook for 5 minutes per side, until cooked through. Transfer to a platter and cover to keep warm.
- 2
Reduce the heat to low. Add the oil, tomatoes, capers, and lemon juice; cook for 1 minute, stirring. Arrange the spinach on 2 serving plates; top with the fish. Spoon the sauce over the halibut and garnish with the parsley. Serve with the bread.
notes
Capers are sold pickled in a vinegary brine. They should be drained and rinsed before using.
Source: The 5-Factor World Diet by Harley Pasternak, M.Sc. and Laura Moser. Copyright © 2010 by Harley Pasternak, M.Sc. and Laura Moser. Published by Ballantine Books. All Right Reserved.
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