Baked halibut with fresh herbs

Ingredients:

• 1 large halibut fillet, skinned (about 1.5 lbs; preferably the center)
• 1 lemon, cut in half + wedges for serving
• 0.5 cup mayonnaise
• 2 tbsp coarsely chopped fresh chives
• 2 tbsp coarsely chopped fresh dill
• 2 tbsp coarsely chopped fresh parsley
• 4 cups young arugula (about 100 g)
• 2 tablespoons extra-virgin olive oil
• 3 large heirloom tomatoes, or bull's heart, sliced ​​into 1cm thick rounds.

Preparation:

1. Position a rack in the upper third of the oven and preheat to 450°F (230°C). Cut the halibut into quarters and place the fish cut-side down on a foil-lined baking sheet. Squeeze 1 lemon half over the fish and sprinkle with salt and black pepper; spread with mayonnaise. Bake until the fish is almost cooked through, 6 to 7 minutes. Reduce the oven to broil. Grill the fish until golden brown on top, about 3 minutes.
2. Meanwhile, in a small bowl, combine the onion, dill, and parsley. Toss the arugula with the juice of the remaining half lemon and 1 tablespoon of olive oil; season with salt and pepper to taste.
3. Divide the fish among plates and sprinkle with herbs. Drizzle the arugula and tomatoes with the remaining 1 tablespoon of olive oil and season with salt and pepper to taste. Serve with lemon wedges.