Sautéed Halibut with Arugula, Roasted Beets, and Horseradish Crème Fraîche

Ingredients

• 2 tablespoons extra-virgin olive oil
• Kosher salt
• 4 ounces arugula
• 1 lemon
• 6 halibut fillets, 5 to 6 ounces each
• 1 tablespoon thyme leaves
• 2 tablespoons parsley
• + 3 more ingredients
• • Roasted beets with Horseradish Crème Frache
  • 2 tablespoons extra-virgin olive oil
  • freshly ground black pepper

Season the fish with the lemon zest, thyme, and parsley. Cover, and refrigerate at least 4 hours or overnight. Remove the fish from the refrigerator 15 minutes before cooking, to bring it to room temperature. Heat a large sauté pan over high heat for 2 minutes. (Depending on the size of your pan,...

View full recipe at Epicurious