Ingredients

4 teaspoons chopped lemon zest
4 teaspoons chopped fresh dill
4 teaspoons chopped fresh parsley leaves
4 teaspoons chopped fresh chervil leaves
2 teaspoons cracked black pepper
4 (6-ounce) halibut fillets, skinned
1 1/2 teaspoons salt
4 teaspoons Dijon mustard
1 tablespoon vegetable oil
4 cups cleaned fresh arugula leaves
4 tablespoons olive oil
Cherry Tomato Salad, recipe follows

Directions

In a shallow bowl combine the lemon zest,
dill, parsley, chervil, and black pepper. Season the fish with 1 1/4 teaspoons of the salt, 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 skillet, preferably non-stick, heat 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.

Meanwhile, in a medium bowl toss the arugula with 2 tablespoons of the olive oil and season with the remaining
1/4 teaspoon of salt. Divide between 4 plates and place one of the fillets onto each mound of arugula. Top
with Cherry Tomato Salad and finish with a drizzle of the remaining olive oil and serve
immediately.

Ingredients

Cherry Tomato Salad:
1 pint cherry tomatoes, halved lengthwise
1/4 cup diced red onion
1 teaspoon lemon zest
2 tablespoons chopped parsley
2 tablespoons white wine vinegar
4 tablespoons olive oil
Salt and freshly ground black pepper

Directions

In a medium bowl, combine cherry tomatoes,
red onion, lemon zest, and parsley. Toss well. Add vinegar and olive oil and season with salt and freshly
ground black pepper. Serve with Lemon and Herb Crusted Halibut.