Halibut w Caper Salsa Verde

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 (I use one anchovy finely chopped)

2  (6-ounce) skinless halibut fillets 

1/4 teaspoon kosher salt

1. Combine 1 tablespoon oil, 1/8 teaspoon pepper, parsley, and next 6 ingredients (through anchovy paste) in a small bowl, tossing well; set aside.

2. 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.

Serve with Asiago Roasted Fennel: Preheat oven to 400°. Remove outer leaves from 1 large fennel bulb; cut into ¼-inch-thick slices. Place fennel on a jelly-roll pan; drizzle with 1 tablespoon olive oil. Sprinkle with 1⁄8 teaspoon kosher salt and 1⁄8 teaspoon freshly ground black pepper. Bake at 400° for 12 minutes. Toss with 2 tablespoons grated fresh Asiago cheese. Bake an additional 12 minutes or until lightly browned and tender.