The robust salsa (more of a leafy, less saucy sauce) is a dominant presence on the plate. Sweet and mellow roasted fennel makes a particularly fitting side.

Halibut with Caper Salsa Verde

Asiago Roasted Fennel
Preheat oven to 400º. Remove outer leaves from 1 large fennel bulb; cut into 1/4-inch-thick slices. Place fennel on a jelly-roll pan; drizzle with 1 tablespoon olive oil. Sprinkle with 1/8 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper. Bake at 400ºfor 12 minutes. Toss with 2 tablespoons grated fresh Asiago cheese. Bake an additional 12 minutes or until lightly browned and tender.
Credit: Photo: Randy Mayor; Styling: Cindy Barr