Baked Halibut with Salsa Verde
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 603.9
- Total Fat: 26.4 g
- Cholesterol: 130.4 mg
- Sodium: 228.4 mg
- Total Carbs: 1.9 g
- Dietary Fiber: 0.6 g
- Protein: 85.5 g
View full nutritional breakdown of Baked Halibut with Salsa Verde calories by ingredient
Number of Servings: 4
Ingredients
-
Halibut (fish), 4 fillet
Garlic, 2 cloves
Parsley, 1 cup
Tarragon, 1 tbsp
Olive Oil, 5 tbsp
1tsp anchovy paste (optional)
White Wine Vinegar, 1 tbsp
Directions
Cook the halibut
Preheat an oven to 300. Oil a shallow baking dish just large enough to hold the fish fillets in a single layer.
Season the fish lightly on both sides with salt and pepper. Place the fillets, skin side down, in the prepared dish. Bake until the fish is opaque throughout, about 8 minutes, start checking after about 5 minutes to avoid overcooking.
Prepare Sauce:
In a food processor, combine the garlic, parsley, taragon, olive oil, anchovy paste and the 1 Tbs. vinegar. Process until smooth, stopping once or twice to scrape downt the sides of the work bowl. Season with salt, pepper and more vengar if needed.
Transfer the fish to individual places, top with the sauce and serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user C8XDYT1.
Preheat an oven to 300. Oil a shallow baking dish just large enough to hold the fish fillets in a single layer.
Season the fish lightly on both sides with salt and pepper. Place the fillets, skin side down, in the prepared dish. Bake until the fish is opaque throughout, about 8 minutes, start checking after about 5 minutes to avoid overcooking.
Prepare Sauce:
In a food processor, combine the garlic, parsley, taragon, olive oil, anchovy paste and the 1 Tbs. vinegar. Process until smooth, stopping once or twice to scrape downt the sides of the work bowl. Season with salt, pepper and more vengar if needed.
Transfer the fish to individual places, top with the sauce and serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user C8XDYT1.