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
- 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
- To make the salsa verde: finely chop all the ingredients together adding the oil at the end to ensure the correct consistency.
- Season the salsa with salt and black pepper to taste. This can now be refrigerated until you are ready to cook the fish.
- 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.
- Serve on the salsa verde.
Jonathon Batchelor is Managing Director of Ramus Seafoods
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