I'm not kidding; this is so delicious. It was so quick and easy!
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.
For the
salsa verde: (*FYI, I used a food processor. So much easier and
made a nice "salsa" texture.) Stir the arugula, parsley,
olive oil, capers, lemon juice, lemon zest, salt and red pepper together in a
small bowl (or pulse in food processor). Cover and chill. The salsa can
be prepared 4 hours ahead, but let it stand at room temperature 1 hour before
serving.
Transfer
1 fish fillet to each of 4 plates. Spoon the Arugula Salsa Verde alongside.
Serve with the lemon wedges, if using.
*Giada DeLaurentiis,
www.foodnetwork.com