A vibrant herb paste brings robust flavor to a delicate fish.

Marcy Goldman
Source: EatingWell Magazine, Spring 2003


Ingredient Checklist


Instructions Checklist
  • Place onion, parsley, cilantro, lemon zest, lemon juice, olives, capers, garlic and pepper in a food processor; pulse several times to chop. Add oil and process, scraping down the sides several times, until a pesto-like paste forms. Pat halibut with the herb paste. Cover and refrigerate for 30 minutes.

  • Preheat oven to 450 degrees F. Coat a 7-by-11-inch baking dish with cooking spray. Arrange the halibut in the dish and spoon any extra herb mixture on top. Bake, uncovered, until the fish is opaque in the center, 15 to 20 minutes. Serve immediately.

Nutrition Facts

177 calories; protein 21.4g; carbohydrates 2.1g; dietary fiber 0.6g; sugars 0.6g; fat 8.8g; saturated fat 1.4g; cholesterol 55.6mg; vitamin a iu 420.6IU; vitamin c 8.9mg; folate 22.6mcg; calcium 21.3mg; iron 0.6mg; magnesium 30.3mg; potassium 540.2mg; sodium 129.1mg; thiamin 0.1mg.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
Very little flavor Wow. I love Eating Well and regularly use recipes from the website and have been a subscriber for many years. My whole family agreed that this was not a hit. Not much flavor even though we tripled the garlic. Just a boring dish. Pros: none Cons: No flavor to the sauce Read More
Rating: 5 stars
Such a great dish and easy to make the sauce. And the best thing is that you can use the sauce for other light meats such as chicken -- you may get away with it for beef such as a steak. Or even a burger. I am surprised that no one has commented on this. But this has a great jest and have it a juicy flavor to the fish. Read More