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Makes 4 servings
1 1/2 pounds halibut steak
1 teaspoon olive oil, preferably extra-virgin
Salt & freshly ground black pepper to taste
1 1/2 tablespoons olive oil, preferably extra-virgin
2 tablespoons very finely chopped fresh parsley, preferably Italian flat-leaf
1 tablespoon minced shallots
1 1/2 teaspoons capers, rinsed and chopped
1 small clove garlic, minced
1 teaspoon fresh lemon juice
1/2 teaspoon anchovy paste
To bake halibut:
- Preheat oven to 300°F.
- Set halibut on a large sheet of aluminum 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 tent to a large baking dish or baking sheet.
Bake until the interior of the fish is opaque, 15 to
To make salsa verde:
- Combine oil, parsley, shallots, capers, garlic, lemon juice and
anchovy paste in a small bowl. Season with salt and pepper.
- Divide baked halibut into 4 medallions. Spoon a little salsa verde
on top of each portion and serve.
- Nutritional Information:
9 total fat (1 g sat)
41 mg cholesterol
1 g carbohydrate
27 g protein
0 g fiber
155 mg sodium
This is a very easy and versatile recipe that you can eat any day of the week and be full, or if you are going for a very light dinner or lunch, this would be perfect. I thought it was very easy to prep and if you don’t like anchovy paste, just leave it out and use salt instead(lightly). I look forward to hearing if you tried this recipe or not. Thanks for taking a look and hope you are having a fabulous week.