Halibut with salsa verde recipe

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Halibut with salsa verde recipe

A super simple fish supper for a large group to enjoy.

Ingredients

  • 8 x 140g gigha halibut fillets
  • 1 bowl plain flour seasoned with salt and pepper, for dusting
  • 1 splash olive oil
  • 1 knob butter
  • 1 pinch salt and black pepper, to taste
  • 8 x 140g gigha halibut fillets
  • 1 bowl plain flour seasoned with salt and pepper, for dusting
  • 1 splash olive oil
  • 1 knob butter
  • 1 pinch salt and black pepper, to taste
  • 8 x 140g gigha halibut fillets
  • 1 bowl plain flour seasoned with salt and pepper, for dusting
  • 1 splash olive oil
  • 1 knob butter
  • 1 pinch salt and black pepper, to taste
For the salsa verde
  • 2 cloves of garlic, peeled
  • 1 small handful capers
  • 1 small handful of gherkins pickled in sweet vinegar
  • 6 anchovy fillets
  • 2 large handfuls flat leaf parsley, leaves picked
  • 1 bunch fresh basil, leaves picked
  • 1 handful fresh mint, leaves picked
  • 1 tbsp Dijon mustard
  • 3 tbsp red wine vinegar
  • 8 tbsp extra virgin olive oil
  • 2 cloves of garlic, peeled
  • 1 small handful capers
  • 1 small handful of gherkins pickled in sweet vinegar
  • 6 anchovy fillets
  • 2 large handfuls flat leaf parsley, leaves picked
  • 1 bunch fresh basil, leaves picked
  • 1 handful fresh mint, leaves picked
  • 1 tbsp Dijon mustard
  • 3 tbsp red wine vinegar
  • 8 tbsp extra virgin olive oil
  • 2 cloves of garlic, peeled
  • 1 small handful capers
  • 1 small handful of gherkins pickled in sweet vinegar
  • 6 anchovy fillets
  • 2 large handfuls flat leaf parsley, leaves picked
  • 1 bunch fresh basil, leaves picked
  • 1 handful fresh mint, leaves picked
  • 1 tbsp Dijon mustard
  • 3 tbsp red wine vinegar
  • 8 tbsp extra virgin olive oil

Details

  • Cuisine: British
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 15 mins
  • Cooking Time: 5 mins
  • Serves: 8

Step-by-step

  1. To make the salsa verde: finely chop all the ingredients together adding the oil at the end to ensure the correct consistency.
  2. Season the salsa with salt and black pepper to taste. This can now be refrigerated until you are ready to cook the fish.
  3. Dust the halibut in flour seasoned with a little salt and pepper. Add oil and a knob of butter to a hot pan and cook for 2 to 3 minutes on both sides depending upon the thickness.
  4. Serve on the salsa verde.

Jonathon Batchelor is Managing Director of Ramus Seafoods

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