• 4 halibut fillets (6-8 ounces each)
• Old Bay seasoning
• Salt and pepper
• 1/3 cup extra virgin olive oil (EVOO), plus more for drizzling
• 1/2 cup basil, torn
• 1/2 cup flat leaf parsley
• A handful of fresh dill
• 1/4 cup large capers, drained
• 1 shallot, coarsely chopped
• 2 large cloves garlic, finely chopped or grated
• 4 anchovy fillets
• 4 cups baby arugula
• Juice of 1 lemon
• Crusty bread, for serving

Season the halibut with the Old Bay or salt and pepper and drizzle with EVOO. Using a food processor, pulse the basil, parsley, dill, capers, shallot, garlic and anchovies with 1/3 cup EVOO until finely chopped.

In a large skillet, cook the halibut, turning once, over medium-high heat until cooked through, about 7 minutes. Top the fish with the green sauce.

Dress the arugula with the lemon juice, a drizzle of EVOO and salt. Serve the greens with the fish and bread.

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