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Recipe courtesy of Giada De Laurentiis

Show: Giada at Home

Episode: Power Boost

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Total:: 9 hr 35 min
Prep:: 25 min
Inactive:: 9 hr
Cook:: 10 min

Yield:: 4 servings

Level:: Easy

Nutrition Info

Healthy

Ingredients

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

Directions

Baked Halibut:

Position an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

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.

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:

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.

My Private Notes

Name: Baked Halibut with Arugula Salsa Verde
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT9H35M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons chopped fresh chives; 2 tablespoons finely chopped fresh flat-leaf parsley; 1 teaspoon lemon zest; 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; 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