Ingredients

• 2 halibut fillets (4oz)
• 1 tbsp oil
• 2 tbsp butter
• 1 garlic clove, minced
• 1/4 cup dry white wine
• 1 lemon, zest and juice
• 2 tbsp capers
• 2 tbsp chopped fresh parsley
• Salt and freshly ground black pepper

Preparation

Season the fish with salt and pepper to taste. In a nonstick skillet, heat the oil over medium-high heat. Arrange the fish, flesh side down in the skillet. Cook until it releases easily from the skillet and is lightly golden, about 3 to 4 minutes. Flip the fillets and continue to cook until the halibut is cooked through, about 3 to 4 minutes. Turn the heat down to medium and add the butter and garlic. Cook until the garlic is fragrant, about 30 seconds. Add the white wine and continue to cook until it has reduced slightly, about 2 to 3 minutes. Stir in the lemon zest, lemon juice, capers, and parsley.
Serve the halibut immediately or store in the refrigerator for up to 3 days.