Lemon Pepper Halibut w/ Panchetta and Capers

A Mediterranean Marvel: Zesty, Savory, and Unforgettably Delicious
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30 Min
4 People
  • Halibut fillets (500g or 1 lb)
  • 2 tbsp olive oil
  • Real Salt Organic Lemon Pepper (to taste)
  • 100g (about 3.5 oz) pancetta, diced
  • 3 garlic cloves, minced
  • 2 tbsp capers, drained
  • 1/2 cup white wine
  • 1 can (14 oz) diced tomatoes, drained
  • 2 tbsp unsalted butter
  • 10-12 olives, pitted and halved
  • Fresh parsley, chopped (for garnish)
  • Juice of 1 lemon


Step 01: Season the Halibut

Begin by damping the halibut fillet with a paper towel to remove moisture then seasoning both sides of the halibut fillets generously with Real Salt Organic Lemon Pepper. This not only adds flavor but also helps to create a beautiful crust when seared.

Step 02: Sear Halibut

Heat 1 tablespoon of olive oil in a large skillet over medium heat. Place the seasoned halibut fillets in the skillet and sear for about 3-4 minutes on one side until they're golden brown and slightly crisp. Once one side is cooked, remove the halibut and set it aside on a plate.

Step 03: Pancetta Crisp

In the same skillet, add another tablespoon of olive oil if needed. Add the diced pancetta and garlic then cook until it's crispy and golden brown.  Be careful not to let it burn.

Step 04: Sauce Base

Then, pour in the white wine, scraping the bottom of the pan to deglaze and capture all the flavors. Allow the wine to simmer and reduce by half, which will concentrate the flavors and form the base of our sauce.

Step 05: Add Tomatoes, Capers, and Olives

Add the diced tomatoes and 2 tbsp unsalted butter to the skillet and stir well. Then add capers and olives and give them a quick stir to release their  flavors. Let the mixture simmer for about 2-3 minutes to allow the flavors to meld

Step 06: Finish

Transfer the half cooked halibut fillets to skillet cooked side faceing up. Add lemon juice and then spoon the tomato-caper-olive sauce over the fillets, ensuring each plate gets a generous helping. Sprinkle with freshly chopped parsley for a burst of color and freshness. Simmer 5-6min or until Halibut is cooked through.

Step 07: Serve

Transfer the cooked halibut fillets to serving plates. Spoon the tomato-caper-olive sauce over the fillets, ensuring each plate gets a generous helping. Garnish with freshly chopped parsley and lemon slices for a burst of color and freshness.


This Lemon Pepper Halibut with Pancetta and Capers recipe is a delightful journey of flavors, artfully combining the gentle taste of halibut with the vibrant kick of lemon pepper and the rich, savory notes of pancetta. For a perfect pairing, consider serving this halibut alongside a side of roasted baby potatoes or a light quinoa salad. These sides complement the richness of the fish and the tanginess of the capers, making for a well-rounded, Mediterranean-inspired meal that's sure to impress. Whether for a special occasion or a weeknight dinner, this recipe promises a delightful culinary journey.

For a perfect wine pairing with this Lemon Pepper Halibut dish, a crisp Sauvignon Blanc or a lightly oaked Chardonnay would be ideal, balancing the dish's rich and tangy flavors with refreshing acidity or complementary richness, respectively.