Position racks oven to middle and third row, preheat to 450F.
Brush 2 baking sheets with the EVOO.
Pat fish dry with a paper towel and transfer to the baking sheets – skin down.
Drizzle with Lemon Olive Oil and season with salt and pepper.
Roast, switching the pans halfway – bake until fish is cooked through and flaky (about 10 minutes).
Meanwhile, combine the arugula, radishes, celery, hearts artichoke and parsley in a large bowl.
Add the lemon zest and the lemon juice; season with salt and pepper and toss to coat.
Top fish with salad and dress with chives and croutons.