Sheet Pan Halibut with Italian Salsa Verde and Asparagus

Wow factor with minimal effort.

By Camille Styles
dinner party at Camille Styles house with Defined Dish

This post originally appeared in the post Dinner at Camille’s to Celebrate the Defined Dish Cookbook.

Excerpted from The Defined Dish cookbook, by Alex Snodgrass:

Here is one of those super-impressive meals that also happens to take very little effort. Why? Because halibut is one of the best fish ever! Seriously. It has a light, clean flavor, and buttery, flaky texture, so it doesn’t take much for it to be delicious. I simply roast mine with olive oil, salt, and pepper, then top it with a bright Italian salsa verde, or “green sauce.” If you’ve never had a salsa verde, think of it as essentially an Italian-style chimichurri, with olive oil, red wine vinegar, garlic, and tons of fresh parsley. It’s absolutely delicious on pretty much anything, but I especially love it drizzled over the top of halibut.

halibut from defined dish new cookbook

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