Best Arugula Salsa Verde Recipes

BAKED HALIBUT WITH ARUGULA SALSA VERDE

Steps:

• Position an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
• For the fish topping: Mix the chives, parsley and lemon zest in a small bowl. Cover and chill. This can be prepared 4 hours ahead, but keep chilled.
• For the baked halibut: Coat the halibut fillets all over with the olive oil. Place the fish on a rimmed baking sheet. Sprinkle with the salt, pepper and chive-lemon topping, pressing slightly to adhere. Bake the fish just until opaque in the center, 9 to 10 minutes. Transfer 1 fish fillet to each of 4 plates. Spoon the Arugula Salsa Verde alongside. Serve with the lemon wedges, if using.
• Stir the arugula, parsley, olive oil, capers, lemon juice, lemon zest, salt and red pepper together in a small bowl. Cover and chill. The salsa can be prepared 4 hours ahead, but let it stand at room temperature 1 hour before serving.

BAKED HALIBUT WITH ARUGULA SALSA VERDE

Steps:

• Position an oven rack in the center of the oven. Preheat the oven to 375 degrees F. For the fish topping: Mix the chives, parsley and lemon zest in a small bowl. Cover and chill. This can be prepared 4 hours ahead, but keep chilled. For the baked halibut: Coat the halibut fillets all over with the olive oil. Place the fish on a rimmed baking sheet. Sprinkle with the salt, pepper and chive-lemon topping, pressing slightly to adhere. Bake the fish just until opaque in the center, 9 to 10 minutes. Transfer 1 fish fillet to each of 4 plates. Spoon the Arugula Salsa Verde alongside. Serve with the lemon wedges, if using. Arugula Salsa Verde: 1 cup finely chopped arugula 2/3 cup finely chopped fresh flat-leaf parsley 1/4 cup olive oil 1/4 cup capers, rinsed and drained Juice of 1/2 large lemon (about 2 tablespoons fresh lemon juice) Zest of 1 large lemon 3/4 teaspoon kosher salt 1/2 teaspoon dried crushed red pepper Stir the arugula, parsley, olive oil, capers, lemon juice, lemon zest, salt and red pepper together in a small bowl. Cover and chill. The salsa can be prepared 4 hours ahead, but let it stand at room temperature 1 hour before serving. Per serving: Calories: 349; Total Fat: 23 grams; Saturated Fat: 3 grams; Protein: 32 grams; Total carbohydrates: 3 grams; Sugar: 1 gram; Fiber: 1 gram; Cholesterol: 85 milligrams; Sodium: 1,219 milligrams

BAKED SALMON WITH ARUGULA SALSA VERDE

Steps:

• auce Stir the arugula, parsley, olive oil, capers, lemon zest, lemon juice, salt, and red pepper flakes in a small bowl to blend. Fish Position an oven rack in the center of oven. Preheat the oven to 375 F. Mix the parsley, chives, and lemon zest in a small bowl to top the fish. Coat the salmon fillets all over with the olive oil. Put the fish on a rimmed baking sheet. Sprinkle on both sides with the salt and pepper. Sprinkle the herb topping over the top of the fish fillets, pressing slightly to adhere. Bake the fish until medium, about 9 to 10 minutes. Transfer 1 fish fillet to each of 4 plates. Spoon the salsa verde alongside. Serve with lemon wedges, if desired. Good served over Quinoa or brown rice

ARUGULA SALSA VERDE

Steps:

• Mix tomatoes, lemon zest, garlic, arugula, breadcrumbs, capers, and vinegar in a small bowl. Using a wooden spoon, slowly mix in 3/4 cup oil, then Parmesan. Pour a little oil on surface to keep salsa from discoloring.