Baked Halibut with Arugula Salsa Verde Recipe

Name: Baked Halibut with Arugula Salsa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Position an oven rack in the center of the oven.
2
Preheat the oven to 375 degrees F.
3
For the fish topping: Mix the chives, parsley and lemon zest in a small bowl.
4
Cover and chill.
5
This can be prepared 4 hours ahead, but keep chilled.
6
For the baked halibut: Coat the halibut fillets all over with the olive oil.
7
Place the fish on a rimmed baking sheet.
8
Sprinkle with the salt, pepper and chive-lemon topping, pressing slightly to adhere.
9
Bake the fish just until opaque in the center, 9 to 10 minutes.
10
Transfer 1 fish fillet to each of 4 plates.
11
Spoon the Arugula Salsa Verde alongside.
12
Serve with the lemon wedges, if using.
13
Stir the arugula, parsley, olive oil, capers, lemon juice, lemon zest, salt and red pepper together in a small bowl.
14
Cover and chill.
15
The salsa can be prepared 4 hours ahead, but let it stand at room temperature 1 hour before serving.

217

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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, and more.

Yes, Baked Halibut with Arugula Salsa Verde falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Baked Halibut with Arugula Salsa Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions