4 Halibut or Salmon fillets, 1 ½ lb. total, pin bones removed
Salt and freshly ground pepper, to taste
2 Garlic cloves
1 cup loosely packed fresh flat-leaf parsley leaves
1 Tbs. fresh tarragon leaves
5 Tbs. olive oil
1 tsp. anchovy paste (optional)
1 Tbs. white wine vinegar, or to taste

Cook the Halibut
Preheat an oven to 300F. Oil a shallow baking dish just large enough to hold the fish fillets in a single layer.
Season the fish lightly on both sides with salt and pepper. Places the fillets, skin side down, in prepared dish. Bake until the fish is opaque throughout, about 8 minutes; start checking after about 5 minutes to avoid over cooking.
Prepare the sauce
In a food processor, combine the garlic, parsley, tarragon, olive oil, anchovy paste and the 1 Tbs. vinegar. Process until smooth, stopping once or twice to scrape down the sides of the work bowl. Season with salt, pepper, and more vinegar, if needed.

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