Baked Halibut with Lemon Caper Butter
Why This Is Strictly Keto
Halibut is simply baked, then finished with a pan sauce of real butter, shallot, capers and fresh lemon — no flour dredge, no breading, no sweeteners. Just fish, butter, and bright acidity from whole ingredients.
Ingredients
- 6 halibut fillets (about 6 oz each)
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 1/2 cup unsalted butter
- 1 shallot, finely diced
- 3 tablespoons capers, drained
- Zest and juice of 2 lemons
- Fresh parsley, chopped, for garnish
Instructions
Bake the fish: Preheat oven to 400°F. Place halibut fillets on a parchment-lined baking sheet, brush with olive oil, and season with salt and pepper. Bake 8–10 minutes, until opaque and flaking easily.
Make the sauce: While the fish bakes, melt 1 tablespoon of the butter in a small saucepan over medium heat. Add the shallot and capers, and cook 2–3 minutes until the shallot softens.
Add lemon: Stir in the lemon zest and juice, and simmer briefly.
Finish the sauce: Remove from heat and whisk in the remaining butter a tablespoon at a time until glossy and emulsified.
Serve: Spoon the lemon caper butter over the baked halibut and garnish with parsley.
Nutritional Info (per serving, approximate)
| Calories | Fat | Protein | Net Carbs |
|---|---|---|---|
| ~310 kcal | 20g | 30g | 2g |
Tips
- Don’t overcook the halibut — it goes from tender to dry quickly; check for doneness at the 8-minute mark.
- Cod or sea bass make good substitutes if halibut isn’t available.
- Whisk the butter in off the heat so the sauce stays silky rather than separating.
