Baked Halibut with Salsa Verde

Baked Halibut with Salsa Verde

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From: EatingWell Magazine, January/February 1997

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.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1½ pounds halibut steak
  • 1 teaspoon extra-virgin olive oil
  • Salt & freshly ground pepper, to taste
  • 1½ tablespoons extra-virgin olive oil
  • 2 tablespoons very finely chopped flat-leaf parsley
  • 1 tablespoon minced shallots
  • 1½ teaspoons capers, rinsed and chopped
  • 1 small clove garlic, minced
  • 1 teaspoon lemon juice
  • ½ teaspoon anchovy paste


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  1. To bake halibut: Preheat oven to 300°F.
  2. 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.
  3. 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.
  4. Divide the baked halibut into 4 medallions. Spoon a little salsa verde on top of each portion and serve.

Nutrition information

  • Per serving: 222 calories; 9 g fat(1 g sat); 0 g fiber; 1 g carbohydrates; 32 g protein; 25 mcg folate; 85 mg cholesterol; 0 g sugars; 0 g added sugars; 304 IU vitamin A; 3 mg vitamin C; 18 mg calcium; 0 mg iron; 313 mg sodium; 764 mg potassium
  • Carbohydrate Servings: 0
  • Exchanges: 5 lean meat, 1 fat

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