-
1
Make the salsa verde:
-
2
Slice the crusts off the bread and discard.
-
3
Place the bread on a small plate and drizzle both sides with the red wine vinegar.
-
4
Soak the anchovies in a bowl of cold water for 30 minutes.
-
5
Remove the bones and reserve the fillets.
-
6
In a marble mortar, combine the anchovies, garlic, and capers.
-
7
Pound the mixture into a paste.
-
8
Add the bread and parsley and pound to a fine paste.
-
9
Slowly pour in the olive oil, stirring constantly until all the oil is incorporated.
-
10
Add salt to taste, if necessary.
-
11
Prepare the halibut:
-
12
Preheat the oven to 360 degrees.
-
13
Cut 4 sheets of parchment paper into 6 12-inch squares on a work surface.
-
14
Place two sprigs of rosemary in the center of each piece of parchment, then place a halibut fillet on top of the rosemary sprigs.
-
15
Drizzle with a little olive oil.
-
16
Bring the front and back of each piece of parchment together over the centers of each fillet.
-
17
Gently fold together 3 times and then fold the ends of the paper under the packets.
-
18
Place the packets in a heavy-duty baking pan and bake for 25 minutes.
-
19
Remove the fish from the oven and let it rest for 5 minutes before serving.
-
20
To serve, unfold the parchment papers and gently slide a spatula under the fillets, lifting each one onto an individual serving plate.
-
21
Spoon several tablespoons of salsa verde on top.
