Baked Halibut with Salsa Verde Recipe

Baked halibut with salsa verde is an elegant yet easy dinner that showcases the clean, mild flavor of halibut against a bright, herby Italian green sauce. The fish bakes in minutes while the salsa verde adds a punchy, no-cook sauce that transforms a simple fillet into something truly restaurant-worthy. Each serving has 39g of protein with only 4g of carbs, making it a perfect gluten-free, low-carb dinner.

Ingredients

Halibut

• 4 halibut fillets (about 180g each, total 720g)
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1 lemon, thinly sliced

Salsa Verde

• 1 cup (30g) fresh flat-leaf parsley, tightly packed
• 1/4 cup (15g) fresh basil leaves
• 2 tbsp fresh mint leaves
• 2 anchovy fillets (or 1 tsp capers for a fish-free version)
• 2 cloves garlic
• 2 tbsp capers, drained
• 1 tbsp Dijon mustard
• 2 tbsp lemon juice
• 1/2 cup (120ml) extra-virgin olive oil
• 1/4 tsp salt

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Make the salsa verde: combine parsley, basil, mint, anchovies, garlic, capers, Dijon mustard, and lemon juice in a food processor or blender. Pulse until roughly chopped. With the motor running, drizzle in the olive oil until a slightly chunky sauce forms. Season with salt. Set aside.
3. Pat halibut fillets dry with paper towels. Place on the prepared baking sheet.
4. Drizzle 2 tbsp olive oil over the fillets and rub to coat. Season with salt, pepper, and garlic powder.
5. Place 2-3 lemon slices on top of each fillet.
6. Bake for 12-15 minutes until the fish is opaque and flakes easily when pressed gently with a fork. Halibut at 1-inch thick takes about 12 minutes.
7. Rest for 2 minutes on the baking sheet.
8. Transfer to plates. Spoon a generous tablespoon of salsa verde over each fillet. Serve immediately with remaining salsa verde on the side.

Tips & Variations

• Do not overbake halibut. It goes from perfectly cooked to dry very quickly. At 400°F, a 1-inch (2.5cm) thick fillet needs exactly 10-12 minutes.
• Salsa verde can be made up to 3 days ahead and stored in a sealed jar in the fridge. It also works as a marinade for chicken or a dip for vegetables.
• Swap halibut for cod, sea bass, or mahi-mahi at the same cook time.
• Squeeze fresh lemon over the fish right before serving for brightness.
• Add baby capers to the salsa verde for more briny intensity.

Nutrition Breakdown

Calories: 526 kcal

Protein: 39.3g

Fat: 39.3g

Carbs: 3g

Fiber: 1g

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