sportsman fishing adventures limited


Roast Halibut with Salsa Verde

Large sprig of parsley #6 bushy mint sprigs
large handful of basil leaves
2 cloves of garlic
1 tspn Dijon mustard
8 anchovy fillets
6 tbsp extra vigin olive oil
3 tbsp rinsed capers
2 tbsp lemon juice

2 x 3oz (85gm) halibut fillets
6 fl oz good olive oil
6 fresh mussels
2 oz (56gm) unsalted butter

Put everything but the lemon juice and olive oil into a food processor. When chopped, slowly add the olive oil until rough and creamy, finish by adding the lemon juice to taste.

Take the skin off the halibut and slice in half. Coat the fish in the olive oil, then put the remaining oil into a solid bottom frying pan and put on the heat. When hot put the seasoned fish into the pan, don't move it until golden brown, the turn onto other side until cooked. Remove from pan and leave to rest. Then cook the mussels in the same pan as the halibut. Place the halibut and mussels on a warm plate and spoon the salsa on the side. Garnish with tomato concase and flat parsley.
Serves One.

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