Prep time: 25 minutes | Cook time: 15 minutes | Serves 4 to 6
6 halibut fillets
Juice and zest of 1 lemon
1 tablespoon roughly chopped fresh thyme leaves
1 tablespoon chopped fresh parsley
6 tablespoons extra-virgin olive oil, divided
Salt and freshly ground black pepper, to taste
1 fennel bulb, sliced
½ teaspoon sea salt
1½ cups arugula
¼ cup fresh tarragon leaves
¼ cup chives, cut into ½-inch pieces
¼ cup fresh mint leaves
¼ cup fresh basil leaves
Salsa verde, for garnish

  1. Season the halibut fillets with the lemon zest, thyme, and parsley. Cover and
    refrigerate for at least 4 hours.
  2. Remove the fish from the refrigerator 15 minutes before cooking to bring it
    to room temperature. Brush with 2 tablespoons of olive oil, and season with
    salt and pepper.
  3. Heat 1 tablespoon of olive oil in a Dutch oven over medium heat, and add
    the fish. Cook for 2 to 3 minutes, until it’s nicely colored on the first side.
    Turn the fish over and cook a few minutes, until it’s almost cooked through,
    and remove the pot from the heat (the fish will continue to cook).
  4. In a large bowl, toss the sliced fennel with the sea salt, the remaining 3
    tablespoons of olive oil, and 1 tablespoon of lemon juice. Add the arugula,
    tarragon, chives, mint, and basil, and toss, then season with salt and pepper.
    Arrange the salad on a large platter, place the fish on top, and garnish each
    fillet with a spoonful of salsa verde.