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Halibut with Salsa Verde, Crabcakes and Baby Vine Tomatoes

Pan-seared halibut served with homemade potato crabcakes, roasted baby tomatoes, and a vibrant, herby salsa verde sauce.

DinnerSeafoodHigh ProteinCrabHalibutSalsa Verde
Estimated Nutrition
Calories
1063
kcal / serving
4252 kcal total
Carbs
25.6g
per serving
102.5 g total
Fat
80.7g
per serving
322.8 g total
Protein
62.1g
per serving
248.4 g total
Cook Time
30
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
0.5
tsp
Anchovy Essence
2
tbsp
Balsamic Vinegar
20
g
Capers
salted, washed and drained
Dairy
50
g
Butter
unsalted
1
piece
Egg
free-range, beaten
Fruits
0.5
piece
Lemon
juice only
1
piece
Lemon
zest and juice
GrainsCereals
110
g
Breadcrumbs
Japanese panko style
NutsSeeds
1
1
Salt
to taste
1
1
Black Pepper
freshly ground, to taste
2
tbsp
Parsley
chopped fresh flatleaf
40
g
Parsley
fresh flatleaf leaves only
10
g
Tarragon
fresh leaves only
10
g
Mint
fresh leaves only
2
piece
Garlic
cloves
OilsFats
2
tbsp
Groundnut Oil
5
tbsp
Groundnut Oil
for frying crabcakes
2
tbsp
Olive Oil
150
ml
Extra Virgin Olive Oil
Seafood
800
g
Halibut Steaks
skins removed
200
g
Crabmeat
mixed white and brown
6
piece
Anchovy Fillets
in olive oil, drained
Vegetables
350
g
Potatoes
peeled, cooked in boiling water and cooled
250
g
Baby Plum Tomatoes
cut in half

Method

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