Ingredients

Preparation 10 minutes, total time 25 minutes

1 1/2 pounds halibut fillets, cut into 8 pieces
Sea salt and freshly ground pepper
1/2 cup all-purpose flour
4 to 6 tablespoons extra-virgin olive oil
2 tablespoons chopped shallots
1/4 cup small capers, rinsed and drained
3 tablespoons fresh lemon juice
1 teaspoon finely grated lemon zest
4 tablespoons unsalted butter
1 tablespoon chopped flat-leaf parsley

Directions

Season halibut well on both sides with salt and pepper. Place flour in a pie plate. Place 2 tablespoons oil in a 12-inch nonstick skillet over medium-high heat.

Dip four pieces of fish in flour and place in hot skillet. Cook, turning once, until fish is opaque and the edges are golden brown, 2 to 3 minutes. Transfer to a warm platter. Add more oil to skillet, if necessary, and repeat with remaining fish.

After fish is cooked, add remaining 2 tablespoons oil, shallots and capers to skillet. Saute 1 minute, until shallots are golden. Add lemon juice and zest, and bring to a boil. Simmer 1 minute; add 1/4 teaspoon salt and a pinch of pepper. Remove from heat and swirl in butter and parsley. Spoon over fish and serve. Makes 4 to 6 servings.