Nepal Poultry
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Fish recipe

Halibut in green sauce


  • extra virgin olive oil
  • 6 halibut steaks, on the bone, about 2.5 cm thick
  • freshly ground salt and black pepper
  • green salad, to serve

For the green sauce:

  • 12 salted anchovies
  • 2 tbsp flat leaf parsley, finely chopped
  • 2 tbsp parsley, finely chopped
  • 2 tbsp mint, finely chopped
  • 1 tbsp dill, finely chopped
  • 1 tbsp chervil, finely chopped
  • 6 cloves garlic, finely chopped
  • 2 tbsp capers, rinsed if brine-cured, and chopped
  • 125-150ml extra virgin olive oil, preferably estate-bottled
  • 1 hard-boiled egg, finely chopped
  • 6-7 cornichons
  • freshly ground black pepper


1. Pre-heat the oven to 200°C/gas 6

2. To make the green sauce, rinse the anchovies under cold running water, then pull out the spine and chop the flesh quite finely.

3. Combine the chopped herbs in a bowl. Add the anchovies, garlic and capers, and season generously with black pepper.

4. Next dribble in the olive oil and whisk until amalgamated, but not oily or too thick.

5. Stir in the chopped egg.

6. Finely chop the cornichons and add these too.

7. Check the flavour. This is a strident sauce and might need more cornichons or garlic.

8. To cook the fish, heat a film of olive oil in a heavy-bottomed, ovenproof frying pan When hot, add the pieces of fish and sear for about 1 minute each side until just sealed and starting to turn opaque. Turn them carefully so they dont flake.

9. Transfer the pan to the top shelf of the oven. Cook for 6-8 minutes, then test with a skewer  the fish should not resist.

10. Serve the steaks on warmed plates. Pass round the sauce for everyone to dollop on the fish. Serve with a green salad.

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Nepal Poultry

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