Baked Halibut with Arugula Salsa Verde (Giada De Laurentiis) |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 4 |
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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 |
Directions:
1. Baked Halibut:
2. Position an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
3. 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.
4. 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.
5. Arugula Salsa Verde:
6. 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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