- 1 1/2 pounds halibut steak
- 1 teaspoon extra-virgin olive oil
- Salt and freshly ground pepper to taste
- 1 1/2 tablespoons extra-virgin olive oil
- 2 tablespoons very finely chopped flat-leaf parsley
- 1 tablespoon minced shallots
- 1 1/2 teaspoons capers, rinsed and chopped
- 1 small clove garlic, minced
- 1 teaspoon lemon juice
- 1/2 teaspoon anchovy paste
- To bake halibut: Preheat oven to 300 degrees F.
- Set halibut on a large sheet of foil, drizzle with oil and season with salt and pepper. Bring together sides and ends of foil and seal into a tent, leaving an air space on top. Transfer to a large baking dish or baking sheet. Bake until the fish is opaque in the center, 15 to 20 minutes.
- To make salsa verde: Meanwhile, combine oil, parsley, shallots, capers, garlic, lemon juice and anchovy paste in a small bowl. Season with salt and pepper.
- Divide the baked halibut into 4 medallions. Spoon a little salsa verde on top of each portion and serve.