Baked Halibut with Arugula Salsa Verde

Serves: 4

Ingredients

Fish Topping:

• 2 tablespoons chopped fresh chives
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1 teaspoon lemon zest

Baked Halibut:

• 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

Arugula Salsa Verde:

• 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

Directions
Baked Halibut:
Position an oven rack in the center of the oven. Preheat the oven to 375 degrees F.

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.

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.

Arugula Salsa Verde:
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.

Source: Giada De Laurentiis