Slow-Roasted Halibut with Italian Salsa Verde

Christopher Wang, Posted on : July 02, 2021
Slow-Roasted Halibut with Italian Salsa Verde


  • 1 bunch parsley, minced
  • 1 tbsp capers, drained and minced
  • 2 cloves garlic, minced
  • 1 lemon, zested and juiced
  • 1/2 tsp red pepper flakes, or more to taste
  • sea salt, to taste
  • cracked black pepper, to taste
  • 1/2 c extra virgin olive oil
  • 1 to 2 lbs of Halibut filet, defrosted and patted dry


  1. Preheat oven to 250 F. 
  2. Season halibut generously with salt and pepper, drizzle with olive oil and slip fish onto a sheet pan. Transfer to oven and cook, uncovered, until flesh easily flakes with a fork, 18-22 minutes.  Once you get to 18 minutes start checking and check often… you want to catch it early.

Meanwhile… make the salsa verde (you can also just pulse this gently in a food processor- Zip! Zip! Zip!)

  1. Chop the parsley until finely minced and place in a large bowl. 
  2. Mince the capers and garlic and add to the parsley. 
  3. Zest the lemon, then juice. Add both the juice and zest to the parsley, capers, and garlic.
  4. Add the red pepper flakes, 1/2 tsp salt, 1/2 tsp cracked black pepper and the olive oil to the bowl and mix until incorporated. Taste for seasoning and add more salt, pepper, and/or red pepper flakes as desired. For a thinner consistency, add more olive oil. 


Once your fish is ready, place on serving dish and spoon the salsa verde over it generously and add an extra squeeze of lemon. 

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