Broiled Halibut over Arugula Salad

Ingredients

• 4, 6oz. halibut fillets
• 1 tsp. O&CO. Mix for Fish
• Freshly ground pepper
• 3 tbsp. lemon juice, divided
• 3 tbsp. O&CO. Veralda Extra Virgin Olive Oil
• 1 tsp. O&CO. Herbes de Provence
• 4 cups fresh baby arugula, loosely packed

*Tomatoes optional

Directions

1. Place fillets, Mix for Fish , a few grinds of pepper, Herbes de Provence, 1 tbsp. lemon juice and 1 tbsp. olive oil in a zip lock bag. 
2. Zip bag and turn a few times to coat the fish, refrigerate for at least 30 minutes.
3. In a medium bowl, toss arugula with remaining lemon juice and olive oil and a pinch of Fleur de Sel and ground pepper. 
4. Divide the greens among 4 plates, set aside.
5. Turn on broiler, remove fish from bag and discard marinade. 
6. Broil fish about 6 inches from heat for about 10 minutes, until fish is opaque and flakes easily with a fork.
7. Remove from heat and place 1 fillet on each salad. Serve immediately.