Steps:
- 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: 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 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. Per serving: Calories: 349; Total Fat: 23 grams; Saturated Fat: 3 grams; Protein: 32 grams; Total carbohydrates: 3 grams; Sugar: 1 gram; Fiber: 1 gram; Cholesterol: 85 milligrams; Sodium: 1,219 milligrams
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