This halibut with lemon-anchovy sauce is a quick seafood dinner that packs in omega-3s. It's an herby, slightly spicy, and salty dinner that comes together in just 20 minutes. Serve it with a side of rice and roasted veg for a full plate.
Ingreadient
- 3 Tbsp. plus 2 tsp olive oil, divided
- 2 tsp. lemon zest plus 3 Tbsp lemon juice
- 8 anchovy fillets, thinly sliced (about 2 tablespoons)
- 1/2 shallot, finely chopped
- 1/2 Fresno chile, finely chopped, plus more for serving
- 1/2 small clove garlic, grated
- Kosher salt
- 1/4 c. flat-leaf parsley, chopped, plus more for serving
- 4 6-oz halibut fillets
Direction
- In a small bowl, combine 3 tablespoons olive oil, lemon zest and juice, anchovy fillets, shallot, Fresno chile, garlic, and a pinch of salt. Stir in parsley.
- Heat remaining 2 teaspoons olive oil in a large cast-iron or nonstick skillet on medium-high. Season halibut with ½ teaspoon salt and cook, flesh side down, until golden brown, 4 minutes. Flip and cook until just opaque throughout, 2 to 3 minutes more. Transfer to a platter and spoon sauce over top. Sprinkle with additional chiles and parsley if desired.
