Lemon-Caper Braised Halibut

Ingredients for Lemon-Caper Braised Halibut

• 2 halibut fillets (about 140g each)

• Salt and black pepper

• 1 teaspoon olive oil

• 350ml 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

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.

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.