Halibut with dill, capers, lemon and garlic 


400 g halibut (small)

2 tbsp chopped dill

2 tbsp capers

3 garlic cloves

1/2 – 1 lemon (and more to serve with the dish)

salt and black pepper

25 g vegan butter (preferably block from Naturli)

olive oil

The recipe is sponsored by Hafid.


Peel the garlic and grate it. Chop the dill. 

Clean and rinse the halibut and portion it into nice pieces. Season the fish.

Heat the oil in a large frying pan and when it’s piping hot add the fish pieces. Fry for about 2-3 minutes. Depends on how thick they are. Then throw in dill, capers and garlic before flipping the fish over. The halibut is so thin that you need to remove the frying pan off the stove top almost directly after, so that the fish will not be over cooked. 

Plate the fish, and put the frying pan on the stove top again for a couple of minutes. Add vegan butter to the pan and squeeze in the juice from half a lemon. Once the butter has melted, stir a bit, and pour it over the halibut pieces on the serving plate.

Serve with rice, lemon and green salad. 

This recipe is sponsored by Hafid.

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