Nutritional Info

Nutrition Facts

Serving Size 1 (231g)

Calories 314
Calories from Fat 196 (62%)
Amount Per Serving %DIV
Total Fat 21.8g 34%
Saturated Fat 4.4g 22%
Monounsaturated Fat 14.6g
Polyunsaturated Fat 2.8g
Trans Fat 0.0g
Cholesterol 31.6mg 11%
Sodium 93mg 4%
Potassium 395.8mg 8%
Total Carbohydrate 17.2g 6%
Dietary Fiber 1.8g 7%
Sugars 6.5g
Protein 12.2g 24%

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Recipe Description
The halibut soaks up the flavors as it marinates and cooks in the sauce, which is also drizzled on top before serving. The green sauce lives the subtle flavor of halibut but will work equally well with shrimp, scallops, and other white fish.
Prep time
1 hr 10 min
Cook time
20 min
Ready In
1 hr 30 min


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Serves To:USMetric
1/3 Cup(c)  olive oil
3 Clove(clv)  garlic, peeled
1 Cup(c)  fresh flat leaf parsley
1/4 Cup(c)  celery leaves (optional)
2 Tablespoon(T)  capers, rinsed
2   anchovy fillets, or 2 teaspoons anchovy paste
1   lemon zest, grated
1/4 Cup(c)  fresh lemon juice
1 Pinch(pn)  freshly ground black pepper
4   skinless halibut fillets (about 6 ounces each)
1 Pinch(pn)  salt
2   seeded lemon slices, very thin
1/2 Cup(c)  dry white wine
3/4 Cup(c)  scallions, including white and 3 inches of green, chopped


Place olive oil and garlic in the bowl of a food processor and pulse the machine until the garlic is coarsely chopped. Add scallions, parsley, celery leaves, if using, capers, and anchovies and pulse until finely minced. Transfer scallion mixture to a small bowl and add the lemon zest and juice. Stir to combine. Season the green sauce with pepper to taste.

Rub the halibut fillets with some of the green sauce and season with salt and pepper. Spread remaining green sauce on the bottom of a shallow baking pan that is large enough to hold the fillets in one layer. Place the fillets on top of the sauce and arrange 3 overlapping lemon slices on top of each fillet.

Cover the fillets with plastic wrap and let them marinate in the refrigerator for 1 hour. Position rack in the center of the oven and preheat the oven to 500°F.

Remove the baking pan with the fillets from the refrigerator and discard the plastic wrap. Pour wine over the fish.

Bake the fillets until they are just opaque and can be flaked with a fork, 8 to 15 minutes, depending on the thickness of the fish. Serve the fillets warm, drizzling the cooked green sauce from the pan over them.

Additional notes

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