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Halibut with salsa verde, crabcakes and baby vine tomatoes

Halibut with salsa verde, crabcakes and baby vine tomatoes is a cakes recipe made with Groundnut Oil, Olive Oil, and Balsamic Vinegar. Keep it handy for the next time you cook it.

Ingredients

• 2 tbsp
• 5 tbsp
• 2 tbsp
• 2 tbsp

Method (preview)

1. 1

   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.

2. 2

   When the butter starts to bubble and turn brown, spoon it over the top of the fish.

3. 3

   Remove from the pan.

4. 4

   Add the white and brown crabmeat, parsley, lemon juice, anchovy essence and egg and mix carefully until combined.

5. 5

   Season with salt and freshly ground black pepper.

6. 6

   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.

7. 7

   For the baby vine tomatoes, place the tomato halves onto a baking tray and drizzle with the olive oil and balsamic vinegar.

8. 8

   Season the tomatoes to taste with salt and freshly ground black pepper and cook in the oven for 8-10 minutes until softened slightly.

9. 9

   For the salsa verde, blend all the salsa verde ingredients in a food processor to a purée the consistency of double cream.

10. 10

    Season to taste with freshly ground black pepper.

11. 11

    To serve, spoon some salsa verde onto each plate.

12. 12

    Place the halibut on top and spoon over more salsa verde.