Halibut with salsa verde, crabcakes and baby vine tomatoes

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For the halibut

  • 4 x 200g/7oz halibut steaks, skins removed
  • salt and freshly ground black pepper
  • 50g/2oz unsalted butter
  • 2 tbsp groundnut oil

For the crabcakes

  • 350g/12oz potatoes, peeled, cooked in boiling water and cooled
  • 200g/7oz mixed white and brown crabmeat
  • 2tbsp chopped fresh flatleaf parsley
  • ½ lemon, juice only
  • ½ tsp anchovy essence
  • 1 free-range egg, beaten
  • salt and freshly ground black pepper
  • 110g/4oz Japanese breadcrumbs (often sold as panko)
  • 5 tbsp groundnut oil

For the baby vine tomatoes

For the salsa verde

  • 20g/¾oz salted capers, washed and drained
  • 6 anchovy fillets in olive oil, drained
  • 40g/1½oz fresh flatleaf parsley, leaves only
  • 10g/½oz fresh tarragon, leaves only
  • 10g/½oz fresh mint, leaves only
  • 2 garlic cloves
  • 1 lemon, zest and juice
  • 150ml/5fl oz extra virgin olive oil