Halibut lemon butter sauce
200 to 240 g fresh halibut
~20 g capers with juice (cut if big ones)
1/4 to 1/2 shallot finely chopped
1 lemon juice
40g unsalted butter
Salt & Pepper
Coat the piece of halibut with the EVOO and season with salt and pepper.
Place on an oven safe dish and put in a pre-heated 350F (180C) oven.
Cook for approximately 10 to 12 minutes (more if really thick).
While the fish is cooking, melt 1 tsp. butter in a sauce pan over medium heat.
add the shallots.
Cook until the shallots soften (no browning).
Add the lemon juice and bring to a simmer.
Reduce the heat and add the rest of the butter, whisking.
Place the fish on the plate and spoon the sauce over the top, sprinkle with the capers.