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.