This was such a great meal. Plus, it’s fish, olive oil and broccoli rabe so it’s even healthy!

Honestly, I was a little skeptical about: 1. poaching in olive oil and 2. the broccoli rabe not being bitter. But both issues were non-issues, actually. The fish was flaky and wonderful and the pesto was just delicious. I’ve made two batches of pesto so far — jwa likes to eat it on crackers.

Olive Oil Poached Halibut
Adapted from Gourmet Magazine — this is a halved version of the original recipe
2 (6-8 ounce) Halibut fillets
3/4 tsp salt
1/4 tsp freshly ground black pepper
2 tbsp capers (preferably in salt), rinsed
1 lemon large lemons, thinly sliced crosswise
2 tbsp fresh flat-leaf parsley leaves or tarragon leaves (I used tarragon)
1 cup extra-virgin olive oil

Preheat oven to 250 degrees F. Pat the fish dry. Sprinkle the fish with 1 1/2 teaspoons salt and . . . → Read More: Olive Oil Poached Halibut with Broccoli Rabe Pesto