Halibut en Papillote with Green Olive Salsa Verde
I’m dreaming of this one pan halibut en papillote with a green olive salsa verde! It’s easy (like under 30 minutes), filled with flavor and is definitely going on my weeknight dinner rotation!
Servings: 2
Ingredients
For Your White Fish
- 1 pound halibut cut into 2-3 filets
- 2 tablespoons olive oil
- 1/4 cup of white wine
- 4 garlic cloves thinly sliced
- Pinch of chili flakes optional
- 1 tablespoon unsalted butter
- 1/2 lemon slices and zest
- 1/2 orange slices and zest
- Salt and pepper to taste
For Your Green Olive Salsa Verde
- 1/4 cup parsley finely chopped
- 1/4 cup cilantro finely chopped
- 1/4 cup green onions thinly sliced
- 1/2 lemon zest use the rest of your remaining citrus from the fish
- 1/2 orange zest use the rest of your remaining citrus from the fish
- 1/2 cup castelvetrano olives chopped
- 1 teaspoon castelvetrano olive brine
- pinch of chili flakes optional
- 2 teaspoons red wine vinegar adjust with more vinegar if you prefer!
- 1/4 cup extra-virgin olive oil
- 1 garlic clove grated
- Salt and pepper to taste
Instructions
- Preheat your oven to 400 degrees.
- Zest 1 whole lemon and 1 whole orange. You’ll use 1/2 for your fish and the other half for your sauce. Thinly slice the orange and lemon for your fish as well. Set aside.
- In a baking pan, or on a parchment sheet to wrap up, place your sliced lemon and orange slices on the bottom. Top with your halibut and season with salt, pepper and olive oil and flip to do the other side.
- Finish seasoning the fish with white wine, garlic slices, pinch of chili flakes, lemon and orange zest and a knob of butter each filet.
- Place in the oven either as is in a baking tray/pan or wrap tightly in parchment (fish en papillote). I like to have it closed and steamed in parchment with the wine as it gets really nice, flakey and super tender this way, but it is up to your preference.
- Steam/bake in the oven for 10-15 minutes depending on the size and thickness of your fish. Until it turns white, and not opaque and the center is cooked throughout!
- While your fish is in the oven, prep and make your salsa verde. In a bowl, toss parsley, cilantro, green onions, your remaining lemon and orange zest, chopped castelvetrano olives, castelvetrano olive brine, chili flakes, red wine vinegar, olive oil, garlic and salt and pepper. Mix until combined and marinate in the fridge for 10-15 minutes or more.
- Once your fish is ready, open up the parchment and spoon over any of your delicious wine-butter sauce. Serve and top with your salsa verde!
Nutrition
Calories: 665kcal | Carbohydrates: 11g | Protein: 44g | Fat: 50g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 33g | Trans Fat: 0.2g | Cholesterol: 126mg | Sodium: 165mg | Potassium: 1212mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1312IU | Vitamin C: 53mg | Calcium: 79mg | Iron: 2mg