Baked Halibut with Arugula Salsa Verde

Name: Baked Halibut with Arugula Salsa Verde
Prep time: 9 h 35 min
Cook time: 9 h 35 min
Total time: 9 h 35 min
Yield: 4
Cuisine: Mexican
Ingredients: 237 milliliters finely chopped arugula; 1 teaspoons freshly ground black pepper; 59 milliliters capers, rinsed and drained; 2 Tbsps chopped fresh chives; 158 milliliters finely chopped fresh flat-leaf parsley; 2 Tbsps finely chopped fresh flat-leaf parsley; 680 grams halibut fillets, each about 1 1/2 inches thick; 1 null Juice of lemon (about 2 tablespoons fresh lemon juice); 1 teaspoons kosher salt; 1 teaspoon kosher salt; 4 servings Lemon wedges for garnish, optional; 1 large Zest of lemon; 1 teaspoon lemon zest; 59 milliliters olive oil; 2 Tbsps extra-virgin olive oil; 1 teaspoons dried crushed red pepper

The recipe Baked Halibut with Arugul Head to the store and pick up arugula, pepper, kosher salt, and a few other things to make it today. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

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

Equipment you will use

Oven

Mix the chives, parsley and lemon zest in a small bowl. Cover and chill. This can be prepared 4 hours ahead, but keep chilled.

Ingredients you will need

Lemon Zest

Parsley

Chives

Equipment you will use

Bowl

For the baked halibut: Coat the halibut fillets all over with the olive oil.

Ingredients you will need

Halibut

Olive Oil

Place the fish on a rimmed baking sheet.

Ingredients you will need

Fish

Equipment you will use

Baking Sheet

Sprinkle with the salt, pepper and chive-lemon topping, pressing slightly to adhere.

Ingredients you will need

Pepper

Chives

Lemon

Salt

Bake the fish just until opaque in the center, 9 to 10 minutes.

Ingredients you will need

Fish

Equipment you will use

Oven

Transfer 1 fish fillet to each of 4 plates. Spoon the Arugula Salsa Verde alongside.

Ingredients you will need

Fish Fillets

Salsa Verde

Arugula

Serve with the lemon wedges, if using.

Ingredients you will need

Lemon Wedge

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.

Ingredients you will need

Lemon Juice

Lemon Zest

Red Pepper

Olive Oil

Arugula

Parsley

Capers

Salsa

Salt

Equipment you will use

Bowl

Equipment

Oven

Bowl

Baking Sheet

Ingredients

Servings:

237milliliters

finely chopped arugula 1teaspoons

freshly ground black pepper 59milliliters

capers, rinsed and drained 2Tbsps

chopped fresh chives 158milliliters

finely chopped fresh flat-leaf parsley 2Tbsps

finely chopped fresh flat-leaf parsley 680grams

halibut fillets, each about 1 1/2 inches thick 1null

Juice of lemon (about 2 tablespoons fresh lemon juice)1teaspoons

kosher salt 1teaspoon

kosher salt 4servings

Lemon wedges for garnish, optional 1large

Zest of lemon 1teaspoon

lemon zest 59milliliters

olive oil 2Tbsps

extra-virgin olive oil 1teaspoons

dried crushed red pepper

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Halibut. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Scarpetta Pinot Grigio with a 4.2 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.