Ease of Preparation: Easy
Time of Preparation: 35 minutes
Yield: 6 servings
Ingredients:
- 1 pound 1-inch-thick halibut fillets (450 grams)
- 6 tablespoons olive oil (90 millilitres)
- 1 cup chopped green onions (200 grams)
- 3 drained canned sardines, chopped (about 2 tablespoons)
- 3 tablespoons chopped fresh parsley (40 millilitres)
- 2 tablespoons all purpose flour (20 grams)
- 2 large garlic cloves, chopped
- 1 1/2 teaspoons grated lemon peel
- 2 1/2 cups fresh breadcrumbs made from crust less French bread (200 grams)
- 1 large egg
For the caper parsley sauce:
- 2/3 cup olive oil (150 millilitres)
- 6 tablespoons drained capers (90 grams)
- 6 tablespoons chopped fresh parsley (90 millilitres)
- 6 anchovy fillets, chopped
- 1/4 cup fresh lemon juice (60 millilitres)
- 2 large garlic cloves, halved
Method:
Sprinkle the halibut fillets with salt and pepper. Heat 2 tablespoons of the olive oil in a heavy large skillet over medium-high heat. Add the halibut fillets and sauté until just opaque in center, about 4 minutes per side. Transfer to a plate and set aside to cool. Wipe the skillet with paper towels.
Once cool enough to handle, flake the halibut fillets into a large bowl. Mix in the green onions, sardines, chopped fresh parsley, flour, garlic, and lemon peel. Mix in 1 cup of the breadcrumbs. Season the mixture with salt and pepper; then mix in the egg.
Using your hands, shape the mixture into six 3-inch-diameter cakes and set them aside on a plate. Transfer the remaining 1 ½ cups of breadcrumbs to the bowl. Coat the fish cakes with breadcrumbs, pressing them so that they stick.
Now, in your food processor, mix together all the ingredients of the caper parsley sauce. Do not over beat the sauce and the capers should remain in small pieces and the sauce should have a rough texture.
Heat the remaining 4 tablespoons of olive oil in the skillet over medium-high heat. Add fish cakes and cook until brown and crisp, about 6 minutes per side.
Serve with the caper parsley sauce.