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Slow-Roasted Halibut with Asparagus and Salsa Genovese


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  • 1 pound thick asparagus
  • 2 1/2 tablespoons extra-virgin olive oil
  • 4 halibut fillets, about 6 ounces each, skinned
  • Sea salt, preferably gray salt
  • Freshly ground black pepper
  • 2 tablespoons dry white wine
  • 1 tablespoon unsalted butter
  • 3 tablespoons Salsa Genovese mixed with 1 tablespoon extra-virgin olive oil



Step 1

Preheat the oven to 300ºF. Put 1 1/2 tablespoons of the olive oil in a shallow baking dish. Place the fish fillets in the baking dish and turn to coat them with the oil. Season with salt and pepper. Spoon the wine around the fish. Bake until the fish just flakes, about 20 minutes.

About 5 minutes before the fish is ready, heat the remaining 1 tablespoon olive oil and the butter in a large skillet over moderately high heat. Add the asparagus, season with salt and pepper, and sauté until just tender, about 4 minutes.

Make a mound of asparagus in the center of each of 4 warmed plates. Use an
offset spatula to place a halibut fillet on top of each mound of asparagus.
Whisk a tablespoon or two of the juices from the baking dish into the Salsa
Genovese and oil mixture to thin and flavor it, then spoon the sauce over the fish. Serve at once.

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