Makes 4 servings
1 1/2 pounds halibut steak
1 teaspoon olive oil, preferably extra-virgin
Salt & freshly ground black pepper to taste
Salsa verde
1 1/2 tablespoons olive oil, preferably extra-virgin
2 tablespoons very finely chopped fresh parsley, preferably Italian flat-leaf
1 tablespoon minced shallots
1 1/2 teaspoons capers, rinsed and chopped
1 small clove garlic, minced
1 teaspoon fresh lemon juice
1/2 teaspoon anchovy paste
To bake halibut:

  1. Preheat oven to 300°F.
  2. Set halibut on a large sheet of aluminum foil, drizzle with oil and
    season with salt and pepper. Bring together sides and ends of foil and
    seal into a tent, leaving an air space on top. Transfer tent to a large baking dish or baking sheet.
    Bake until the interior of the fish is opaque, 15 to
    20 minutes.
    To make salsa verde:
  3. Combine oil, parsley, shallots, capers, garlic, lemon juice and
    anchovy paste in a small bowl. Season with salt and pepper.
  4. Divide baked halibut into 4 medallions. Spoon a little salsa verde
    on top of each portion and serve.
    Nutritional Information:
    200 calories
    9 total fat (1 g sat)
    41 mg cholesterol
    1 g carbohydrate
    27 g protein
    0 g fiber
    155 mg sodium