Seared Halibut with Brown Butter Capers & Lemon

This dinner proves that elegant seafood doesn't need to be complicated. Thick halibut fillets get a deep golden sear in a hot pan, locking in moisture while forming a delicate crust, then a small amount of butter is browned right in the pan and finished with briny capers and a generous squeeze of lemon. The result is a restaurant-worthy dish built on lean, flaky fish with just enough rich, nutty butter to make it feel indulgent, without weighing you down. Served alongside a quick pile of garlicky sautéed greens, this meal keeps carbs low while packing in fibre and a satisfying 30+ grams of protein per portion. The whole thing comes together in about 20 minutes with one pan and a handful of ingredients, making it an easy weeknight option that still feels special. Portions here are sized to be plenty of flavor without being oversized, so the plate satisfies without leaving you overly full.

Ingredients

• 2 filletsHalibut fillets, about 5-6 oz each, patted dry
• 0.5 tspsalt
• 0.25 tspblack pepper
• 1 tbspAvocado oil, or other high-heat oil
• 2 tbspunsalted butter
• 1.5 tbspcapers, drained
• 1 wholelemon, half juiced, half sliced for serving
• 1 clovegarlic, thinly sliced
• 4 cupsBaby spinach or Swiss chard, packed
• 1 tbspfresh parsley, chopped, for garnish

Method

No instructions listed.