Slow-Roasted Halibut With Asparagus And Salsa Genovese Recipe

Name: Slow-Roasted Halibut With Asparagus And Salsa Genovese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cup extra virgin olive oil, divided; 12 halibut fillets, about 6 ounces each, skinned; sea salt, preferably gray salt; black pepper, freshly ground; 10 tablespoons dry white wine; 5 tablespoons unsalted butter; 3 tablespoons salsa, mixed with; 1 tablespoon extra virgin olive oil (recipe to follow); 1 lb green olives, pitted; 1/4 cup pine nuts, toasted; 1/4 cup flat-leaf Italian parsley, fresh, chopped; 1/4 cup basil leaves, fresh, chopped; 2 teaspoons thyme leaves, fresh, chopped (optional); 1 teaspoon lemon zest, grated; 1 tablespoon capers, minced, rinsed before mincing; 2 small garlic cloves, minced; 3/4 cup extra virgin olive oil

Servings: persons

1/3 cup extra virgin olive oil, divided
12 halibut fillets, about 6 ounces each, skinned
sea salt, preferably gray salt
black pepper, freshly ground
10 tablespoons dry white wine
5 tablespoons unsalted butter
3 tablespoons salsa, mixed with
1 tablespoon extra virgin olive oil (recipe to follow)
1 lb green olives, pitted
1/4 cup pine nuts, toasted
1/4 cup flat-leaf Italian parsley, fresh, chopped
1/4 cup basil leaves, fresh, chopped
2 teaspoons thyme leaves, fresh, chopped (optional)
1 teaspoon lemon zest, grated
1 tablespoon capers, minced, rinsed before mincing
2 small garlic cloves, minced
3/4 cup extra virgin olive oil

1
["Preheat the oven to 300 degrees F.", "Put 1 1/2 tablespoons of the olive oil in a shallow baking dish. Place the fish fillets in the baking dish and turn to coat them with the oil. Season with salt and pepper, to taste. Spoon the wine around the fish. Bake until the fish just flakes, about 20 minutes.", "Wisk a tablespoon or 2 of the juices from the baking dish into the salsa and oil mixture to thin and flavor it, then spoon the sauce over the fish. Service at once.", "Salsa Genovese;.", "Add all the remainingingredients (starting at ""recipe follows"") except for the olive oil and pluse until nearly pureed. With the machine running, add 6 tablespoons olive oilthrough the feed tube, pureeing until the mixture is almost smooth. Taste and adjust the seasoning.", "Refrigerate in an airtight container with a thin film of olice oil on top to protect it from oxidizing. The flavors will stay lively for 2 to 3 days.", "Michael's Notes: Choose an olive that is not too heavily brined, such as picholines or Lucques from France."]

890

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 17 ingredients. The key ingredients include: 1/3 cup extra virgin olive oil, divided, 12 halibut fillets, about 6 ounces each, skinned, sea salt, preferably gray salt, black pepper, freshly ground, and more.

Yes, Slow-Roasted Halibut With Asparagus And Salsa Genovese 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.

Slow-Roasted Halibut With Asparagus And Salsa Genovese

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