Slow-Roasted Halibut With Asparagus And Salsa Genovese - cooking recipe

Ingredients

1/3 cup extra virgin olive oil, divided
12 halibut fillets, about 6 ounces each, skinned
sea salt, preferably gray salt
black pepper, freshly ground
10 tablespoons dry white wine
5 tablespoons unsalted butter
3 tablespoons salsa, mixed with
1 tablespoon extra virgin olive oil (recipe to follow)
1 lb green olives, pitted
1/4 cup pine nuts, toasted
1/4 cup flat-leaf Italian parsley, fresh, chopped
1/4 cup basil leaves, fresh, chopped
2 teaspoons thyme leaves, fresh, chopped (optional)
1 teaspoon lemon zest, grated
1 tablespoon capers, minced, rinsed before mincing
2 small garlic cloves, minced
3/4 cup extra virgin olive oil

Preparation

Preheat the oven to 300 degrees F.
Put 1 1/2 tablespoons of the olive oil in a shallow baking dish. Place the fish fillets in the baking dish and turn to coat them with the oil. Season with salt and pepper, to taste. Spoon the wine around the fish. Bake until the fish just flakes, about 20 minutes.
Wisk a tablespoon or 2 of the juices from the baking dish into the salsa and oil mixture to thin and flavor it, then spoon the sauce over the fish. Service at once.
Salsa Genovese;.
Add all the remainingingredients (starting at \"recipe follows\") except for the olive oil and pluse until nearly pureed. With the machine running, add 6 tablespoons olive oilthrough the feed tube, pureeing until the mixture is almost smooth. Taste and adjust the seasoning.
Refrigerate in an airtight container with a thin film of olice oil on top to protect it from oxidizing. The flavors will stay lively for 2 to 3 days.
Michael's Notes: Choose an olive that is not too heavily brined, such as picholines or Lucques from France.