Halibut cheeks with salsa verde

Fried Halibut Cheeks (serves 4)

1lb fresh halibut cheeks

2cups all purpose flour

2 eggs

2cups bread crumbs

salt & pepper

1/4 cup olive oil for frying

Butterfly the halibut cheeks by making one horizontal cut part way through the centre, leaving the two halves attached. Lightly coat the fish in flour, then egg, and finally bread crumbs. Preheat the oil in a pan over medium heat, and fry the fish until golden on one side before turning over. Cook until golden on second side and serve hot with salsa verde.

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Salsa Verde

1cup Italian parsley

1/4 cup savoury leaves

1 small spring onion, minced

1tbsp salt packed capers, rinsed

1 filet salt packed anchovy, soaked and minced

4 tbsp extra virgin olive oil

2 tbsp red wine vinegar

salt & pepper

Mince parsley, tarragon, shallots and capers and place into a bowl. Add olive oil and season to taste. Add vinegar just before serving.