Baked Halibut with Arugula Salsa Verde

Ingredients

• 1 cup arugula finely chopped
• 0.8 teaspoon pepper black freshly ground
• 0.3 cup capers rinsed drained
• 2 tablespoons chives fresh chopped
• 0.7 cup flat-leaf parsley fresh finely chopped
• 2 tablespoons flat-leaf parsley fresh finely chopped
• 24 ounce pacific halibut filets thick
• 0.5  juice of lemon fresh ( 2 tablespoons lemon juice)
• 0.8 teaspoon kosher salt 
• 1 teaspoon kosher salt 
• 4 servings lemon wedges for garnish, optional
• 1  lemon zest 
• 1 teaspoon lemon zest 
• 0.3 cup olive oil 
• 2 tablespoons olive oil extra-virgin
• 0.5 teaspoon pepper dried red crushed

Equipment

• bowl
• baking sheet
• oven

Directions

1. Position an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
2. Mix the chives, parsley and lemon zest in a small bowl. Cover and chill. This can be prepared 4 hours ahead, but keep chilled.
3. For the baked halibut: Coat the halibut fillets all over with the olive oil.
4. Place the fish on a rimmed baking sheet.
5. Sprinkle with the salt, pepper and chive-lemon topping, pressing slightly to adhere.
6. Bake the fish just until opaque in the center, 9 to 10 minutes.
7. Transfer 1 fish fillet to each of 4 plates. Spoon the Arugula Salsa Verde alongside.
8. Serve with the lemon wedges, if using.
9. Stir the arugula, parsley, olive oil, capers, lemon juice, lemon zest, salt and red pepper together in a small bowl. Cover and chill. The salsa can be prepared 4 hours ahead, but let it stand at room temperature 1 hour before serving.