Halibut With Caper Salsa Verde

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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

2 (6-ounce) skinless halibut fillets

1/4 teaspoon kosher salt

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