Fish Cakes With Caper Parsley Sauce

Directions

1. Sprinkle the halibut fillets with salt and pepper. Heat 2 Tbsp. of the extra virgin olive oil in a heavy large skillet over medium-high heat. Add in the halibut fillets and saute/fry till just opaque in center, about 4 min per side. Transfer to a plate and set aside to cold. Wipe the skillet with paper towels.
2. Once cold sufficient to handle, flake the halibut fillets into a large bowl. Fold in the green onions, sardines, minced fresh parsley, flour, garlic, and lemon peel. Fold in 1 c. of the breadcrumbs. Season the mix with salt and pepper; then fold in the egg.
3. Using your hands, shape the mix into six 3-inch-diameter cakes and set them aside on a plate. Transfer the remaining 1 1/2 c. of breadcrumbs to the bowl. Coat the fish cakes with breadcrumbs, pressing them so which they stick.
4. Now, in your food processor, mix together all the ingredients of the caper parsley sauce. Don't over beat the sauce and the capers should remain in small pcs and the sauce should have a rough texture.
5. Heat the remaining 4 Tbsp. of extra virgin olive oil in the skillet over medium-high heat. Add in fish cakes and cook till brown and crisp, about 6 min per side.
6. Serve with the caper parsley sauce.
7. Preparation is easy