Baked Halibut with Arugula Salsa Verde

2  tablespoons		chopped fresh chives
4/5  cup		finely chopped fresh flat-leaf parsley
1  teaspoon		lemon zest
6  ounces		Four halibut fillets
6  tablespoons		extra-virgin olive oil
1-3/4  teaspoons		kosher salt
3/4  teaspoon		freshly ground black pepper
1  piece		Lemon wedges for garnish, optional
1  ounce		finely chopped arugula
1/4  cup		capers, rinsed and drained
2  tablespoons		fresh lemon juice
1/2  teaspoon		dried crushed red pepper

Tip: Click on the ingredient links to learn the nutritional information for all the Baked Halibut with Arugula Salsa Verde ingredients. The serving size for any ingredient in Baked Halibut with Arugula Salsa Verde may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

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.

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.