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 and freshly ground black pepper; 10 tablespoons dry white wine; 5 tablespoon unsalted butter; 3 tablespoons salsa mixed with 1 tablespoon extra-virgin olive oil, recipe follows; 1 pound green olives, pitted; 1/4 cup pine nuts, toasted; 1/4 cup chopped fresh Italian flat-leaf parsley; 1/4 cup chopped fresh basil leaves; 2 teaspoon chopped fresh thyme leaves, optional; 1 teaspoon grated lemon zest; 1 tablespoon minced capers, rinsed before mincing; 2 small clove garlic, minced; 3/4 cup extra-virgin olive oil , plus more for storing

Servings: persons

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

1
Preheat the oven to 300 degrees F.
2
Put 1 1/2 tablespoons of the olive oil in a shallow baking dish.
3
Place the fish fillets in the baking dish and turn to coat them with the oil.
4
Season with salt and pepper, to taste.
5
Spoon the wine around the fish.
6
Bake until the fish just flakes, about 20 minutes.
7
Whisk 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.
8
Serve at once.
9
Add all the ingredients except for the olive oil and pulse until nearly pureed.
10
With the machine running, add 6 tablespoons olive oil through the feed tube, pureeing until the mixture is almost smooth.
11
Taste and adjust the seasoning.
12
Refrigerate in an airtight container with a thin film of olive oil on top to protect it from oxidizing.
13
The flavors will stay lively for 2 to 3 days.
14
Michael's Notes: Choose an olive that is not too heavily brined, such as picholines or Lucques from France.

957

kcal

Calories

101

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 15 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 and freshly ground black pepper, 10 tablespoons dry white wine, 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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