Ingredients

• 4 x 200g/7oz halibut steaks
• skins removed
• salt and freshly ground black pepper
• 50g/2oz unsalted butter
• 2 tbsp groundnut oil
• 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
• 250g/9oz baby plum tomatoes
• cut in half
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• salt and freshly ground black pepper
• 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

Directions

• Preheat the oven to 200C/390F/Gas 6.
• Season the halibut steaks with salt and freshly ground black pepper.
• Heat a frying pan until hot
• add the butter
• groundnut oil and halibut steaks and cook for three minutes on each side
• or until lightly browned and completely cooked through. When the butter starts to bubble and turn brown
• spoon it over the top of the fish. Remove from the pan.
• For the crabcakes
• grate the potatoes into a large bowl.
• Add the white and brown crabmeat
• parsley
• lemon juice
• anchovy essence and egg and mix carefully until combined. Season with salt and freshly ground black pepper.
• Roll the crab mixture into eight balls and flatten slightly with the palm of your hands. Roll each crab patty in the Japanese breadcrumbs.
• Heat the groundnut oil in a separate frying pan
• add the crabcakes in batches
• and cook for 3-4 minutes on each side until golden-brown on both sides and cooked through.
• For the baby vine tomatoes
• place the tomato halves onto a baking tray and drizzle with the olive oil and balsamic vinegar.
• Season the tomatoes to taste with salt and freshly ground black pepper and cook in the oven for 8-10 minutes until softened slightly.
• For the salsa verde
• blend all the salsa verde ingredients in a food processor to a purée the consistency of double cream. Season to taste with freshly ground black pepper.
• To serve
• spoon some salsa verde onto each plate. Place the halibut on top and spoon over more salsa verde. Stack two of the crabcakes and a spoonful of the baby vine tomatoes next to it.