sheet pan halibut with italian salsa verde

This dish presents an elegant meal with minimal effort. Halibut stands out as one of the finest fish options, renowned for its clean, buttery taste and flaky texture, making it easy to prepare. A simple roast with olive oil, salt, and pepper forms the base, topped off with a zesty Italian salsa verde, or 'green sauce.' If you're unfamiliar, think of salsa verde as an Italian version of chimichurri, combining olive oil, red wine vinegar, garlic, and fresh parsley. It complements halibut beautifully.

sheet pan halibut with italian salsa verde and asparagus
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Ingredients

For the Italian Salsa Verde:

  • 1 cup fresh flat-leaf parsley, packed
  • 1/2 cup extra virgin olive oil
  • 2 anchovy fillets
  • 1 tablespoon drained capers
  • 1 tablespoon red wine vinegar
  • Zest of 1 lemon, grated
  • 1 tablespoon lemon juice (from 1/2 lemon)
  • 2 garlic cloves
  • 1/4 teaspoon crushed red pepper flakes

For the halibut:

  • 1 bunch asparagus, with tough ends removed
  • 3 tablespoons extra virgin olive oil
  • 4 halibut fillets (5 ounces each)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 lemon, cut into wedges for serving

Instructions

  1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
  2. To prepare the salsa verde: In a food processor or blender, mix the parsley, olive oil, anchovies, capers, red wine vinegar, lemon zest, lemon juice, garlic, and red pepper flakes. Pulse until the parsley is finely chopped but not pureed. Set aside.
  3. For the halibut: Arrange the asparagus on the baking sheet. Drizzle with 1 tablespoon of olive oil and season with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Toss to coat and spread out evenly. Bake for 7 minutes to begin softening the asparagus. Remove from the oven and create space in the center for the fish.
  4. Place the halibut fillets in the cleared area on the baking sheet. Drizzle with the remaining salt and pepper. Return the pan to the oven and bake until the halibut flakes easily with a fork and the asparagus is tender, about 12-14 minutes. Serve hot, drizzled with salsa verde and accompanied by lemon wedges.