Halibut with Caper Sauce
drained and roughly chopped
chopped cornichon pickles
peeled and diced fairly finely
100% pure Extra-Virgin Olive Oil.
fresh lemon juice
6 – 7each
2 – 3
TBS vegetable oil
salt and pepper to taste
Combine the capers, cornichons, eggs, parsley, olive oil and lemon juice in a bowl.
Whisk well so that the egg yolks begin to break down and make the sauce creamier.
Season with salt and pepper. Set aside.
Put the flour in a shallow bowl.
Season the fish with salt and pepper, then dredge completely in the flour.
Heat 2 TBS vegetable oil in a skillet, then add 2 halibut fillets flesh-side down.
Cook for about 5 minutes, turn the fish over and cook another 5 minutes for medium doneness. Transfer to a warmed plate.
Repeat with the other 2 fillets, adding more oil to the pan if necessary.
Spoon the sauce over the fish and garnish with lemon wedges.