Nutrition per serving may change if servings are adjusted.
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
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.
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