Baked Halibut with Salsa Verde

Name: Baked Halibut with Salsa Verde
Yield: Makes 4 Servings
Ingredients: Olive oil, 5 tablespoons (2½ fl oz/75 ml); Anchovy paste, 1 teaspoon (optional); Garlic, 2 cloves; Halibut or salmon fillets, 4, 1½ lb (750 g) total weight, pin bones removed; Sherry vinegar, 1 tablespoon, or to taste; Salt and freshly ground pepper; Fresh tarragon, 1 tablespoon leaves; Fresh flat-leaf (Italian) parsley, 1 cup (1 oz/30 g) loosely packed leaves

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Halibut or salmon fillets, 4, 1½ lb (750 g) total weight, pin bones removed

Dinner
Fish course
Pescatarian
Gluten-free

Method

Cook the halibut

Preheat the oven to 300°F(150°C). Oil a shallow baking dish just large enough to hold the fillets in a single layer. Season the fillets lightly on both sides with salt and pepper and place, skin side down, in the prepared dish.