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. Source: EatingWell Magazine, January/February 1997

Mark Bittman


Ingredient Checklist


Instructions Checklist
  • To bake halibut: Preheat oven to 300 degrees 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.

Nutrition Facts

222 calories; 9.1 g total fat; 1.4 g saturated fat; 85 mg cholesterol; 313 mg sodium. 764 mg potassium; 1 g carbohydrates; 0.2 g fiber; 32.2 g protein; 304 IU vitamin a iu; 3 mg vitamin c; 25 mcg folate; 18 mg calcium; 41 mg magnesium;