BAKED HALIBUT WITH SALSA VERDE (for four)
2 pounds halibut fillet
salt and freshly ground black pepper, to taste
2 garlic cloves
1 cup loosely packed fresh flat-leaf parsley leaves
1 tablespoon fresh tarragon leaves
5 tablespoons olive oil
1 teaspoo0n anchovy paste (optional)
1 tablespoon white wine or sherry vinegar, or to taste
- Preheat oven to 450* with rack in middle.
- Season fish lightly on both sides with salt and pepper and place, skin side down, in an oiled shallow baking dish. Bake, uncovered, until fish is just cooked through, 30 to 35 minutes.
- While fish is baking, combine the garlic, parsley, tarragon, olive oil, anchovy paste and vinegar in a food processor and process until smooth, stopping once or twice to scrape down the sides of the work bowl. Season with salt, pepper and more vinegar, if needed. Serve accompanied by Caribbean black beans and yellow rice.
adapted from Jay Harlow, Seafood, in the Williams Sonoma Food Made Fast series