Baked Halibut with Arugula Salsa Verde

INGREDIENTS

• 3/4 teaspoon kosher salt
• 1/4 cup capers, rinsed and drained
• Lemon wedges for garnish, optional
• 1/2 teaspoon dried crushed red pepper
• 1 teaspoon kosher salt
• 2 tablespoons chopped fresh chives
• Juice of 1/2 large lemon (about 2 tablespoons fresh lemon juice)
• 2/3 cup finely chopped fresh flat-leaf parsley
• 2 tablespoons extra-virgin olive oil
• Four 6-ounce halibut fillets, each about 1 1/2 inches thick
• 1 teaspoon lemon zest
• Arugula Salsa Verde, recipe follows
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1/4 cup olive oil
• Zest of 1 large lemon
• 1 cup finely chopped arugula
• 3/4 teaspoon freshly ground black pepper