1/3 cup olive oil
3 cloves garlic, peeled
3/4 cup chopped scallions, including white and 3 inches of green
1 cup fresh flat leaf parsley leaves
1/4 cup celery leaves (optional)
2 tbsp capers, rinsed
2 anchovy fillets, or 2 tsp anchovy paste
Grated zest of 1 lemon
1/4 cup fresh lemon juice
Fresh grated black pepper
4 skinless halibut fillets
salt
12 very thin seeded lemon slices, from 2 lemons
1/2 cup dry white wine
place olive oil and garlic in a food processor, and pulse till the garlic is coarsely chopped. Add the scallions parsley, celery leaves (if using), capers and anchovies and pulse till finely minced. Transfer the mixture to a small bowl and add the lemon zest and juice and stir to combine. Season the green sauce with pepper to taste.
Rub the fillets with some of the green sauce, and season with salt and pepper. Spread the remaining green sauce on the bottom of a shallow baking dish large enough to hold the fillets in one layer. Place the fillets on top of the sauce and arrange three overlapping lemon slices on top of each fillet. Cover with plastic wrap and let marinate in the fridge for an hour.
Position a rack in the center of the oven and preheat to 500f
Remove the pan from the fridge, discard the plastic wrap. Pour the wine over the fish. Bake until they are just opaque and can be flaked with a fork, 8-15 min, depending on the thickness of the fish.
Serve warm with the pan juices drizzled over them.
This was from Food to Live By, and it was another winner for this book. The sauce that this makes is so good! The saltiness of the anchovy and caper work so well with the lemon, and then the parsley makes it feel light and fresh. Also, wine never hurts. I made couscous to go with it so I wouldn’t miss any of the sauce. It’s also really good poured over some wilted spinach. The fish was really tender and moist and lovely too.
My older son required some convincing, but once we got him to taste a bite, he decided that it was actually pretty good after all. We won!
2 comments:
This will not work as a matter of fact, that's what I consider.
This can't truly have success, I feel this way.
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