If you want a fresh fish recipe, this is as easy as it comes. This salsa verde and dry rub takes this fish to the next level of freshness. I couldn’t find Halibut in my local grocery store, so I used Rockfish instead. Really, any meaty whitefish will do.
Baked Halibut with Arugula Salsa Verde
2 tablespoons chopped fresh chives (I grow garlic chives so I used those)
2 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon lemon zest
Four 6-ounce halibut fillets, each about 1 1/2 inches thick (I used Rockfish)
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 (I omitted the capers just because I am not a fan, but I added a little more salt to balance it out)
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
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.
*Since I made this the same night as I was planning on eating it, I didn’t use the recommended prep and stand at room temp times. I am sure if you let the flavors develop for longer periods of time it will be better, but this dish was just as tasty without it!