Ingredients

• 2 tablespoons chopped fresh chives
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 teaspoon lemon zest
• Four 6-ounce halibut fillets, each about 1 1/2 inches thick
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• 3/4 teaspoon freshly ground black pepper
• Arugula Salsa Verde, recipe follows
• Lemon wedges for garnish, optional
• 1 cup finely chopped arugula
• 2/3 cup finely chopped fresh flat-leaf parsley
• 1/4 cup olive oil
• 1/4 cup capers, rinsed and drained
• Juice of 1/2 large lemon (about 2 tablespoons fresh lemon juice)
• Zest of 1 large lemon
• 3/4 teaspoon kosher salt
• 1/2 teaspoon dried crushed red pepper

Instructions

1. Position an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
2. For the fish topping: 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. Place the fish on a rimmed baking sheet. Sprinkle with the salt, pepper and chive-lemon topping, pressing slightly to adhere. Bake the fish just until opaque in the center, 9 to 10 minutes. Transfer 1 fish fillet to each of 4 plates. Spoon the Arugula Salsa Verde alongside. Serve with the lemon wedges, if using.
4. 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.