Lemon Halibut with Caper Sauce | California Olive Ranch

Ingredients

• 2 tablespoons California Olive Ranch extra virgin olive oil
• 1 tablespoon finely chopped fresh Italian parsley
• 1 teaspoon grated lemon zest
• 1/4 teaspoon freshly ground black pepper
• 4 halibut fillets, about 6 ounces each and 1 ¼ inches thick
• 2 tablespoons fresh lemon juice
• 2 tablespoons finely chopped oil-packed sun-dried tomatoes
• 2 tablespoons capers
• 1/2 teaspoon granulated sugar
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon kosher salt