Sheet Pan Halibut With Italian Salsa Verde And Asparagus

Ingredients

FOR THE ITALIAN SALSA VERDE

1 cup packed fresh flat-leaf parsley leaves

½ cup extra virgin olive oil

2 anchovy fillets

1 tablespoon capers, drained

1 tablespoon red wine vinegar

Grated zest of 1 lemon

1 tablespoon fresh lemon juice

(½ lemon)

2 garlic cloves

¼ teaspoon crushed red pepper flakes

FOR THE HALIBUT

1 bunch of asparagus, woody ends trimmed

3 tablespoons extra virgin olive oil

4 (5-ounce) halibut fillets

(see Note)

1 teaspoon kosher salt

½ teaspoon freshly ground blackpepper

1 lemon, cut into wedges, for serving

Directions

Preheat the oven to 400°F and line a large baking sheet with parchment paper.

MAKE THE SALSA VERDE In a food processor or blender, combine the parsley, olive oil, anchovies, capers, red wine vinegar, lemon zest, lemon juice, garlic, and red pepper flakes. Pulse until the parsley is well chopped but not pureed, scraping down the sides as needed. Set aside.

MAKE THE FISH Place the asparagus on a large sheet pan. Drizzle with 1 tablespoon of the olive oil and season with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Toss to coat the asparagus and spread it over the sheet pan in a single even layer. Bake for 7 minutes, just to partially cook the asparagus. Remove the baking sheet from the oven and push the asparagus to the sides of the pan to make room for the fish in the center.

Place the halibut fillets on the empty side of the baking sheet.

Drizzle the fillets with the remaining 2 tablespoons olive oil and season the tops with the remaining ½ teaspoon salt and 1 teaspoon pepper. Return the pan to the oven and bake until the halibut flakes easily with a fork and the asparagus is tender, 12 to 14 minutes. Serve hot with the Italian salsa verde and lemon wedges.