Halibut has a fairly neutral flavor, making it the perfect foil for this salsa verde—a traditional cold sauce made with fresh parsley, capers, lemon and anchovy.
Active Time: 25 minutes |
Total Time: 25 minutes
Baked Halibut with Salsa Verde
1 1/2 pounds halibut steak
1 teaspoon extra-virgin olive oil
Salt & freshly ground pepper, to taste
1 1/2 tablespoons extra-virgin olive oil
2 tablespoons very finely chopped flat-leaf parsley
1 tablespoon minced shallots
1 1/2 teaspoons capers, rinsed and chopped
1 small clove garlic, minced
1 teaspoon lemon juice
1/2 teaspoon anchovy paste
To bake halibut: Preheat oven to 300°F.
Set halibut on a large sheet of foil, drizzle with oil and season with salt and pepper. Bring together sides and ends of foil and seal into a tent, leaving an air space on top. Transfer to a large baking dish or baking sheet. Bake until the fish is opaque in the center, 15 to 20 minutes.
To make salsa verde: Meanwhile, combine oil, parsley, shallots, capers, garlic, lemon juice and anchovy paste in a small bowl. Season with salt and pepper.
Divide the baked halibut into 4 medallions. Spoon a little salsa verde on top of each portion and serve.
Per serving :
11 g Fat;
1 g Sat;
6 g Mono;
56 mg Cholesterol;
1 g Carbohydrates;
36 g Protein;
0 g Fiber;
290 mg Sodium;
789 mg Potassium