The robust salsa is a dominant presence on the plate. Sweet and mellow roasted fennel makes a particularly fitting side.
4 teaspoons extra-virgin olive oil, divided
1/4 teaspoon freshly ground black pepper, divided
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh basil
1 1/2 teaspoons capers, drained and minced
1 teaspoon minced shallots
1/4 teaspoon Dijon mustard
1/4 teaspoon grated lemon rind
1/8 teaspoon anchovy paste
2 (6-ounce) skinless halibut fillets
1/4 teaspoon kosher salt
How to Make It
Combine 1 tablespoon oil, 1/8 teaspoon pepper, parsley, and next 6 ingredients (through anchovy paste) in a small bowl, tossing well; set aside.
Heat a large nonstick skillet over medium-high heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Sprinkle fish fillets evenly with salt and remaining 1/8 teaspoon black pepper. Add fish fillets to pan; cook 4 minutes on each side or until desired degree of doneness. Serve fish with salsa verde.