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Ingredients
Serves 2
Salsa verde
1⁄2
cup chopped parsley
2-3 large basil leaves, chopped
1 tablespoon drained
capers
1 tablespoon minced red onion
Zest of 2 lemons
2 tablespoons
fresh lemon juice
1⁄3 cup olive oil
Few grindings fresh pepper
1
pound fennel
3⁄4 pound (11⁄2-inch thick) halibut
3⁄4-1 cup white
wine
1⁄2 teaspoon salt
2 tablespoons olive oil
Salt and pepper
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![light and easy]()
halibut in white wine with fennel and salsa verde
Any firm white fish can be
substituted for halibut in this recipe. The salsa verde is optional—the fish is
delicious as is. Sautéed spinach or steamed broccoli is a perfect accompaniment.
The fish can be doubled to serve more people. You may need a little more wine,
but the salsa verde should be sufficient.
1. For salsa verde:
Combine parsley, basil, capers,
red onion, lemon zest, lemon juice, olive oil,
and a little pepper in a
small bowl. Set aside.
2. Preheat oven to 375þ.
Trim the root and stem end from the fennel, reserving some of the leafy
fronds.
Pull off any discolored outer leaves. Stand the bulb up and cut
lengthwise into
thin slices.
3. Rinse and dry the
halibut. Place it in a 2-inch deep
casserole and sprinkle with salt and
pepper. Pour wine in the casserole so that
it comes halfway up the side
of the fish. Top halibut with a few fennel fronds.
Bake for 15 minutes,
or until fish is firm and opaque when you cut into it.
4. While
the fish is baking, place the
sliced fennel in a saucepan with water to cover.
Add salt and 2
tablespoons olive oil. Bring to a low boil and cook until tender
when
pierced with a fork. Drain. Add salt and pepper to taste. Set aside and
keep warm.
5. Remove fish from oven and carefully
strain liquid into a
saucepan. Bring sauce to a boil and reduce to
thicken it slightly. Place the
fish on a serving plate with the fennel
alongside. Spoon a little sauce over
all, and top the halibut with a
dollop of salsa verde.
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