Dinner

Halibut with Lemon, Capers, and Croutons

Name: Halibut with Lemon, Capers, and Croutons
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 stick plus 2 tablespoons butter; 1 to 2 tablespoons capers (depending on taste); 1/2 cup all-purpose flour; 1 tablespoon finely chopped fresh parsley leaves; 4 (6-ounce) pieces halibut (preferably Pacific); 1 large lemon, juiced; Salt and freshly ground black pepper; 6 slices stale white sandwich bread, crusts removed and cut into 1/2-inch cubes

14 September 2026

Not yet ratedRate Recipe

Total Time30 Mins

Serves4

Per Serving$6.23

The recipe Halibut with Lemon, Capers, and Croutons can be made in roughly 30 minutes. For $6.23 per serving, you get a main course that serves 4. One serving contains 518 calories, 37g of protein, and 27g of fat. 1 person found this recipe to be flavorful and satisfying. It is brought to you by Foodnetwork.

Pescatarian Lunch

Ingredients:

For 4 servings

1 stick plus 2 tablespoons butter
1 tablespoons capers (depending on taste)
½ cup all-purpose flour
1 tablespoon finely chopped fresh parsley leaves
24 ounce halibut (preferably Pacific)
1 lemon, juiced
4 servings Salt and freshly ground black pepper
6 slices stale white sandwich bread, crusts removed and cut into 1/2-inch cubes

Method:

1
In a medium saute pan over medium-high heat, melt 4 tablespoons of the butter. When the foam subsides, fry the cubes of bread until golden and crusty, about 4 to 7 minutes.
2
Remove the croutons from the pan with a slotted spatula and set aside on paper towels to drain. Wipe out the pan.
3
Place the flour on a plate and season well with salt and pepper. Dredge the halibut in the flour and shake off excess.
4
Return the saute pan to the heat and melt 4 more tablespoons of butter. When the foam has subsided add the fish to the pan. Cook, turning once, until the fish is no longer translucent in the center, flakes easily, and is golden brown on both sides, about 4 to 7 minutes per side.
5
Transfer the fish to a serving platter and wipe out the pan.
6
Melt the additional 2 tablespoons of butter, and when the foam subsides add the capers and croutons.
7
Saute briefly, then add the lemon juice and parsley and swirl to combine.
8
Pour over the fish on the serving dish and serve immediately.