Directions:

1. Wilted Arugula: In a large sauté pan, heat oil over medium high heat. Add onions and garlic, sauté for 3 minutes or until onions are translucent. Add vegetable stock, arugula, salt and pepper. Bring to a simmer. Reduce heat to low. Simmer for 6 minutes or until arugula is fully wilted, tossing occasionally. Add butter and lemon juice to pan. Toss to combine.
2. Grilled Peach Salsa: Brush peaches with oil. Cook on clean well oiled grill until just slightly softened and browned in spots, about 3 to 4 minutes per side. Chop into 1/4 inch dice and place in bowl. Add onions, jalapeño, cilantro, mint, lime juice and lime zest.
3. For Service: In a food processor, combine bread crumbs, almonds and chives. Pulse to coarse crumbs. While pulsing, slowly add oil in a slow, steady stream until incorporated. In a bowl, combine lemon zest, Dijon mustard, mayonnaise, salt and pepper. Spray sheet pan with oil. Arrange fillets on sheet pan. Brush top of each fillet with 1 teaspoon lemon Dijon mixture. Evenly spread 2 tablespoons bread crumb mixture on top of each fillet. Place in a preheated 350 degree oven. Bake for 10 to 12 minutes. Place 1/2 cup arugula in center of plate. Place fillet on top of arugula, top fillet with 2 tablespoons peach salsa.