Baked Halibut with Arugula Salsa Verde

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  • Level: Easy
  • Total: 9 hr 35 min
  • Prep: 25 min
  • Inactive: 9 hr
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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Fish Topping: 

2 tablespoons chopped fresh chives

2 tablespoons finely chopped fresh flat-leaf parsley

1 teaspoon lemon zest

Baked Halibut:

Four 6-ounce halibut fillets, each about 1 1/2 inches thick

2 tablespoons extra-virgin olive oil

1 teaspoon kosher salt

3/4 teaspoon freshly ground black pepper

Arugula Salsa Verde, recipe follows

Lemon wedges for garnish, optional

Arugula Salsa Verde:

1 cup finely chopped arugula

2/3 cup finely chopped fresh flat-leaf parsley

1/4 cup olive oil

1/4 cup capers, rinsed and drained

Juice of 1/2 large lemon (about 2 tablespoons fresh lemon juice)

Zest of 1 large lemon

3/4 teaspoon kosher salt

1/2 teaspoon dried crushed red pepper


  1. Position an oven rack in the center of the oven. Preheat the oven to 375 degrees F. 
  2. For the fish topping: Mix the chives, parsley and lemon zest in a small bowl. Cover and chill. This can be prepared 4 hours ahead, but keep chilled. 
  3. For the baked halibut: Coat the halibut fillets all over with the olive oil. Place the fish on a rimmed baking sheet. Sprinkle with the salt, pepper and chive-lemon topping, pressing slightly to adhere. Bake the fish just until opaque in the center, 9 to 10 minutes. Transfer 1 fish fillet to each of 4 plates. Spoon the Arugula Salsa Verde alongside. Serve with the lemon wedges, if using.

Arugula Salsa Verde:

  1. Stir the arugula, parsley, olive oil, capers, lemon juice, lemon zest, salt and red pepper together in a small bowl. Cover and chill. The salsa can be prepared 4 hours ahead, but let it stand at room temperature 1 hour before serving. 
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