Fresh green leafy vegetables are everywhere this time of year. So when I saw a episode of "Giada at Home with Giada De Laurentiis" featuring this recipe on the Food Network channel I knew I had a winner. I substituted lettuce for the arugula as that is what was available in the garden. The halibut was served over a whole wheat couscous and it was delicious.
Ingredients:
Fish topping:
2 tablespoons fresh chives (chopped)
2 tablespoons flat-leaf parsley (chopped)
1 teaspoon lemon zest
Baked halibut:
Two 6 ounce halibut fillets
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 lemon for garnish (sliced)
Arugula Salsa Verde, recipe follows
To prepare:
Preheat oven to 375°. Place oven rack in center of oven. Prepare fish topping by adding together the chives, parsley and 1 teaspoon of the lemon zest. Cover and chill.
Coat halibut fillets with olive oil. Place in baking dish and top with fish topping by gently pressing down to adhere. Bake until fish is opaque in center about 10-12 minutes. Spoon the Arugula Salsa Verde on top and alongside. Garnish with lemon wedges. Enjoy!
Arugula Salsa Verde:
1 cup arugula (finely chopped) I used salad greens from garden
2/3 cup flat-leaf parsley (finely chopped)
1/4 cup olive oil
1/4 cup capers (rinsed and drained)
1 lemon (zest and juice)
1/2 teaspoon salt
1/2 teaspoon dried crushed red pepper
To prepare:
Add together, the parsley, olive oil, capers, lemon juice, lemon zest, salt and red pepper flakes in a medium bowl. Cover and chill. Let stand at room temperature 1 hour before serving.
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