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
- Season the halibut fillets with the lemon zest, thyme, and parsley. Cover and
refrigerate for at least 4 hours. - 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. - 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). - 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.
