Combine the arugula, parsley, cilantro, basil and mint in a large bowl. Cover and refrigerate.
Combine the olive oil, juice, 1/4 teaspoon salt, 1/4 teaspoon pepper and garlic. Whisk to combine.
Heat a large cast-iron skillet (fish) or regular skillet over medium-high heat. Coat the pan with cooking spray.
Sprinkle the filets with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
Place fillets, skin side down, in pan and cook for 5 minutes.
Turn fillets over and cook for another 2 minutes or until done.
Add the arugula mixture to plates.
Top with a fillet and drizzle with the lemon juice mixture. Serve with lemon wedges.
