1/3 cup extra-virgin olive oil, plus 1 tsp, separated
1/4 cup fresh lemon juice
1 tbsp water
1 tbsp garlic, minced
1 tbsp red onion, minced (you could also use shallots for a less assertive oniony flavor)
3/4 tsp crushed red-pepper flakes
3/4 cup flat-leaf parsley, finely chopped (or a combination of cilantro and parsley)
2 (8-10 oz) halibut fillets
Pat fish dry, then drizzle with 1 tsp evoo and sprinkle with s&p. Place in a glass baking dish. Roast, until just cooked through, 8 to 10 minutes total.
Serve fish drizzled with chimichurri.