Roasted Halibut With Baby Artichokes And Parsley Sauce

Ingredients

• Center-cut fillet of halibut, about 3 pounds and 2 inches thick, bone in
• 8 cloves garlic, unpeeled
• 9 tablespoons olive oil
• 4 tablespoons butter
• 8 baby artichokes, trimmed at top and bottom, one layer of outside leaves removed
• Sea salt and pepper
• 1 cup Italian parsley leaves
• 2 cups bibb lettuce
• 1 cup baby spinach leaves
• ⅓ cup capers, drained
• 1 lemon, peeled and cut into small cubes
• 1 tablespoon fresh lemon juice

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    726 calories; 46 grams fat; 12 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 4 grams polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 1 gram sugars; 66 grams protein; 197 milligrams cholesterol; 551 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Preheat oven to 450 degrees.
2. Remove skin from the halibut. Trim about an inch from each end. Cut each piece of trim in thirds and set aside. Tie the perimeter of the halibut with kitchen twine. Keep cool.
3. In a large ovenproof pan, place the garlic, 2 tablespoons olive oil, 1 tablespoon butter. Add the halibut cubes, and saute over medium-high heat for 2 minutes, stirring. Add the halibut filet, and brown for 5 minutes a side. Place the trimmings on top of the fillet, and put the pan in the oven for 15 minutes, basting occasionally. Remove the halibut, and set aside in a warm place for 15 minutes.
4. Meanwhile, cut the artichokes into thirds widthwise.
5. Put the artichokes in a pan with 1 tablespoon olive oil and 1 tablespoon butter. Salt and pepper to taste. Cook 2 minutes on each side or until lightly browned. Keep warm.
6. Combine the parsley, 5 tablespoons olive oil, salt and pepper in a blender. Chop until coarse. Set aside.
7. Heat 1 tablespoon olive oil and 1 tablespoon butter in a saute pan. When hot, add the bibb lettuce and spinach leaves. Cook briefly; then, add garlic cloves and the artichokes.
8. In a small nonstick pan over medium-high heat, melt 1 tablespoon butter. Add the capers and brown, about 1 minute.
9. Add the lemon cubes and lemon juice to the halibut pan. Sprinkle the capers over the fish. Surround the fish with the artichoke slices, bibb lettuce and spinach. Slice the fish, and spoon parsley sauce on the side. Place in the oven briefly to warm. Serve immediately.