PREPARATION:

Method

1. In a shallow bowl, combine the lemon zest, dill, chives, parsley, chervil, and black pepper. Season the fish with 1 1/4 teaspoons of the salt, and then lightly brush 1 side of each piece with 1 teaspoon of the Dijon mustard. Firmly press the mustard-coated side of each of the halibut fillets into the lemon-herb mixture. In a large skillet over medium high heat, add the vegetable oil. Place fillets, coated side down, into the hot oil. Cook until the crust turns golden, 3 to 3 1/2 minutes. Flip and continue to cook until the fish flakes easily, 3 minutes.
2. Meanwhile, in a medium bowl toss the arugula with the olive oil, champagne vinegar, tomato, red onion and season with the remaining 1/4 teaspoon of salt. Transfer the salad onto a large, family style serving plate and top with the fillets of fish. Garnish with lemon slices and serve immediately.

   Editor's Note: Look for sustainable halibut and organic ingredients wherever possible.