Preheat your oven to 400 degrees.

Zest 1 whole lemon and 1 whole orange. You’ll use ½ for your fish and the other half for your sauce. Thinly slice the orange and lemon for your fish as well. Set aside.

In a baking pan, or on a parchment sheet to wrap up, place your sliced lemon and orange slices on the bottom. Top with your halibut and season with salt, pepper and olive oil and flip to do the other side.

Finish seasoning the fish with white wine, garlic slices, pinch of chili flakes, lemon and orange zest and a knob of butter each filet.

Place in the oven either as is in a baking tray/pan or wrap tightly in parchment (fish en papillote). I like to have it closed and steamed in parchment with the wine as it gets really nice, flakey and super tender this way, but it is up to your preference.

Steam/bake in the oven for 10-15 minutes depending on the size and thickness of your fish. Until it turns white, and not opaque and the center is cooked throughout!

While your fish is in the oven, prep and make your salsa verde. In a bowl, toss parsley, cilantro, green onions, your remaining lemon and orange zest, chopped castelvetrano olives, castelvetrano olive brine, chili flakes, red wine vinegar, olive oil, garlic and salt and pepper. Mix until combined and marinate in the fridge for 10-15 minutes or more.

Once your fish is ready, open up the parchment and spoon over any of your delicious wine-butter sauce. Serve and top with your salsa verde!