Olive Oil Poached Halibut


Eating a diet rich in fish will put you on the fast track to good skin. This is an ideal dish to help repair signs of aging like sun damage from the inside out. Here’s a delicious recipe and deceptively easy recipe adapted from epicurious.com. 


  • ¼  cup capers, rinsed
  • 2 ½  lb (1-inch-thick) halibut fillets
  • 1 ½  large lemons, thinly sliced crosswise
  • ¼  cup fresh flat-leaf parsley
  • 2 cups extra-virgin olive oil
  • Fresh lemon juice


1. Preheat oven to 250°F.

2. Chop half of capers and pat fish dry.

3. Sprinkle fish with 1 ½  teaspoons salt and ½ teaspoon pepper.

4. Let stand 10 minutes at room temperature.

5. Arrange half of lemon slices in 1 layer in an 8-inch square glass baking dish and arrange fish in 1 layer over lemon.

6. Top with all of capers, remaining lemon slices, and 3 tablespoons parsley, then pour oil over fish.

7. Bake in middle of oven, uncovered, until fish just flakes and is cooked through, about 1 to 1 ¼  hours.

Serve fish with some of lemon slices, capers, and oil spooned over. Sprinkle with remaining tablespoon parsley. Bon appétit!

5 thoughts on “Olive Oil Poached Halibut

  1. Pingback: Fibro Daily | Summer Fishing - Fibro Daily

  2. Whilst this recipe looks fantastic, I am surprised that olive oil has been used to cook the fish. Olive Oil unfortunately converts to transfats when heated. I would recommend substituting the olive oil for Coconut Oil which is stable when heated.

  3. This olive oil poached halibut looks delicious!

    I wonder if you could clarify something for me?

    I recently learned in class that when olive oil is heated in cooking, it turns into unhealthy transfats.

    Is this true, or is it my teachers’ opinion?

    Sincere thanks,


  4. Wow… seems like it’s easy to do! Looks really delicious :) Must try this when I visit my folks over the weekend, they will surely love this :)


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