Baked Halibut with Arugula Salsa Verde
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 349 calorie
- Total Fat
- 23 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 85 milligrams
- Sodium
- 1219 milligrams
- Carbohydrates
- 3 grams
- Dietary Fiber
- 1 grams
- Protein
- 32 grams
- Sugar
- 1 grams
- Total: 9 hr 35 min
- Prep: 25 min
- Inactive: 9 hr
- Cook: 10 min
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
- 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.