Halibut with Lemon Oil and Sauteed Escarole

1. 1

   Preheat the oven to 400.

2. 2

   In a small bowl, combine 2 tablespoons of the olive oil with the crushed garlic clove and the lemon zest.

3. 3

   Let stand at room temperature for 10 minutes, then discard the garlic.

4. 4

   Meanwhile, in a large skillet, heat 1 tablespoon of the olive oil.

5. 5

   Add the minced garlic, anchovy paste and crushed red pepper and cook over moderate heat, stirring, until fragrant, about 30 seconds.

6. 6

   Add the escarole and cook over moderately high heat, stirring, until barely wilted, about 3 minutes.

7. 7

   Season with salt and black pepper.

8. 8

   In a large, ovenproof skillet, heat the remaining 1 tablespoon of olive oil until shimmering.

9. 9

   Season the halibut fillets with salt and black pepper and add them to the skillet.

10. 10

    Cook over high heat until beginning to brown on the bottom, about 3 minutes.

11. 11

    Transfer the skillet to the oven and roast the halibut for about 5 minutes, or until just white throughout.

12. 12

    Briefly warm the escarole over moderately high heat, until hot but still crisp-tender, about 1 minute.

13. 13

    Spoon the escarole onto plates.

14. 14

    With a spatula, transfer the halibut to the plates browned side up.

15. 15

    Drizzle with the lemon-garlic oil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.