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Slow-Roasted Halibut With Asparagus And Salsa Genovese Recipe

Nutrition per serving    (USDA % daily values)
CAL
304
FAT
101%
CHOL
9%
SOD
6%

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Ingredients for 10 servings

1 pound green olives, pitted

10 tablespoons dry white wine

1 tablespoon minced capers, rinsed before mincing

5 tablespoon unsalted butter

1 teaspoon grated lemon zest

1/4 cup chopped fresh Italian flat-leaf parsley

2 small clove garlic, minced

1/4 cup chopped fresh basil leaves

3/4 cup extra-virgin olive oil , plus more for storing

3 tablespoons salsa mixed with 1 tablespoon extra-virgin olive oil, recipe follows

12 halibut fillets, about 6 ounces each, skinned

1/4 cup pine nuts, toasted

2 teaspoon chopped fresh thyme leaves, optional

1/3 cup extra-virgin olive oil, divided

sea salt, preferably gray salt and freshly ground black pepper

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