Halibut with salsa verde recipe

• 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

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.
3. This can now be refrigerated until you are ready to cook the fish.
4. Dust the halibut in flour seasoned with a little salt and pepper.
5. 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.
6. Serve on the salsa verde.

bowl plain flour, olive oil, knob butter, salt, garlic, handful capers, handful of gherkins, anchovy, flat leaf parsley, fresh basil, handful fresh mint, mustard, red wine vinegar, extra virgin olive oil

Taken from www.lovefood.com/guide/recipes/46624/halibut-with-salsa-verde-recipe (may not work)