Halibut Parcels with Salsa Verde
Ingredients
- 6 tbsp finely chopped flat-leaf parsley
- 1/4 C extra virgin olive oil
- 2 tbsp white wine vinegar
- 2 tbsp capers, rinsed and chopped
- 1 1/2 tsp anchovy paste
- 1 clove garlic, chopped
- 4 halibut fillets (about 6 oz each and 1 1/2" thick), skinned
- 1/2 lb new potatoes, very thinly sliced
- 1/2 sm red onion, sliced
- 1 lemon, cut into 4 wedges
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