Baked Halibut with Butter and Capers Herbed Lemon Rice and Roasted Asparagus

Baked Halibut with Butter and Capers Herbed Lemon Rice and Roasted Asparagus


Baked Halibut:

  • 1 white fish, clean and scaled
  • 4 tablespoons softened butter
  • 2 tablespoons fish spice
  • 2 lemons, spiralized

Lemon-garlic butter:

  • 1.5 cups butter
  • 4 garlic cloves, crushed
  • Juice of 2 lemons
  • 2 tablespoons cream
  • Freshly ground pepper
  • 3 tablespoons freshly chopped parsley

Herbed Lemon Rice:

  • 1 ½ teaspoons olive oil
  • 1/2 small onion minced
  • 1/2 cup long-grain rice
  • 1 bay leaf
  • 1/2 teaspoon finely grated lemon zest
  • 1 cup chicken stock or canned low-sodium broth
  • 2 tablespoons dry white wine
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt
  • 2 teaspoons finely chopped tarragon

Roasted Asparagus:

  • 1 large bunch fresh asparagus
  • 1-2 teaspoons olive oil
  • Salt to taste
  • Freshly ground black pepper, to taste
  • Garlic powder


Baked Halibut and Lemon Butter:

  1. Preheat oven to 400°F degrees
  2. Place fish on an oiled roasting tray and rub/brush the softened butter all over, sprinkle fish spice and cover with foil
  3. Place fish on oiled tray, allow to bake/roast for 12-15 minutes. Then remove foil. Bake/roast for another 5 minutes or until thoroughly cooked
  4. For lemon garlic sauce, melt butter, garlic and lemon juice together in small sauce pan
  5. Add cream, mix well. Add parsley, and pepper to taste
  6. Serve fish with generous spoonful of lemon-garlic butter sauce along with capers on top

Herbed Lemon Rice:

  1. Preheat oven to 350°F degrees
  2. Heat oil in casserole, add onion and cook over moderate heat, stirring, until softened (about 5 minutes)
  3. Add rice, bay leaf, and lemon zest and cook, stirring until rice is well coated
  4. Add the stock, wine, lemon juice, and salt, bring to a boil
  5. Cover and bake in the oven for about 20 minutes or until rice is tender and absorbed the liquid
  6. Fluff with a fork and discard the bay leaf
  7. Stir in the tarragon

Roasted Asparagus:

  1. Preheat oven to 425°F degrees
  2. Cut woody ends off asparagus
  3. Place asparagus on a large rimmed baking sheet, drizzle with 1-2 teaspoons olive oil over asparagus
  4. Sprinkle salt, pepper and garlic powder over asparagus and toss until evenly coated in oil
  5. Arrange in single layer pan
  6. Bake until tender and roasted between 10-20 minutes (depending on thickness)

Plate everything and enjoy a delicious meal!

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