Halibut with Herbs & Capers

Halibut with Herbs & Capers

2 Reviews
From: EatingWell Magazine, Spring 2003

A vibrant herb paste brings robust flavor to a delicate fish.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • ¼ cup chopped onion
  • ¼ cup fresh parsley leaves
  • 1 tablespoon fresh cilantro leaves
  • 2 teaspoons freshly grated lemon zest
  • 1 tablespoon lemon juice, juice
  • 1 tablespoon chopped pitted green olives
  • 2 teaspoons drained capers, rinsed
  • 1 clove garlic, minced
  • ⅛ teaspoon freshly ground pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 1-pound halibut fillet, cut into 4 portions


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  1. Place onion, parsley, cilantro, lemon zest, lemon juice, olives, capers, garlic and pepper in a food processor; pulse several times to chop. Add oil and process, scraping down the sides several times, until a pesto-like paste forms. Pat halibut with the herb paste. Cover and refrigerate for 30 minutes.
  2. Preheat oven to 450°F. Coat a 7-by-11-inch baking dish with cooking spray. Arrange the halibut in the dish and spoon any extra herb mixture on top. Bake, uncovered, until the fish is opaque in the center, 15 to 20 minutes. Serve immediately.

Nutrition information

  • Per serving: 177 calories; 9 g fat(1 g sat); 1 g fiber; 2 g carbohydrates; 21 g protein; 23 mcg folate; 56 mg cholesterol; 1 g sugars; 0 g added sugars; 421 IU vitamin A; 9 mg vitamin C; 21 mg calcium; 1 mg iron; 129 mg sodium; 540 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 3 lean meat, 2 fat (mono)

Reviews 2

October 12, 2014
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By: EatingWell User
Very little flavor Wow. I love Eating Well and regularly use recipes from the website and have been a subscriber for many years. My whole family agreed that this was not a hit. Not much flavor, even though we tripled the garlic. Just a boring dish. Pros: none Cons: No flavor to the sauce
February 19, 2010
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By: ftoor
Such a great dish and easy to make the sauce. And the best thing is that you can use the sauce for other light meats such as chicken -- you may get away with it for beef such as a steak. Or even a burger. I am surprised that no one has commented on this. But this has a great jest and have it a juicy flavor to the fish.
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