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Fotografía Chef Signature Chef

Directions

 
Baked Halibut:
Position an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
 
For the fish topping: Mix the chives, parsley and lemon zest in a small bowl. Cover and chill. This can be prepared 4 hours ahead, but keep chilled.
For the baked halibut: Coat the halibut fillets all over with the olive oil. Place the...

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Directions

 
Baked Halibut:
Position an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
 
For the fish topping: Mix the chives, parsley and lemon zest in a small bowl. Cover and chill. This can be prepared 4 hours ahead, but keep chilled.
For the baked halibut: Coat the halibut fillets all over with the olive oil. Place the fish on a rimmed baking sheet. Sprinkle with the salt, pepper and chive-lemon topping, pressing slightly to adhere. Bake the fish just until opaque in the center, 9 to 10 minutes. Transfer 1 fish fillet to each of 4 plates. Spoon the Arugula Jus Verte. Serve with the Roasted Roma Tomato
 
Stir the arugula, parsley, Spanish olive oil, capers, lemon juice, lemon zest, salt together in a small bowl. Cover and chill. Add all the herbs arugula and spinach in a Blender until Smooth 

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Ingredients 4 persons
  • Baked Halibut Four 6-ounce halibut fillets
  • 2 tablespoons Spanish Olive Oil
  • 1 teaspoon Maldon Salt
  • 3/4 teaspoon freshly ground black pepper
  • Jus Verte
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons finely chopped Italian Parsley
  • 2 tablespoons finely chopped Spinach
  • 2 tablespoons finely chopped Arugula
  • 2 tablespoons finely chopped Basil
  • 1 teaspoon lemon zest
  • 1/4 cup capers
  • rinsed and drained
  • Juice of Mayer 1/2 large lemon
  • Zest of 1 Mayer lemon
  • 3/4 teaspoon Maldon Salt
  • 1/2 teaspoon dried crushed red pepper.
Recipes. The Cook & Chef Institute