2 garlic cloves
½ lemon, juice only
1 lemon, zest and juice
10g/½oz fresh mint, leaves only
2tbsp chopped fresh flatleaf parsley
40g/1½oz fresh flatleaf parsley, leaves only
250g/9oz baby plum tomatoes, cut in half
10g/½oz fresh tarragon, leaves only
½ tsp anchovy essence
20g/¾oz salted capers, washed and drained
2 tbsp balsamic vinegar
salt and freshly ground black pepper
110g/4oz Japanese breadcrumbs (often sold as panko)
2 tbsp olive oil
6 anchovy fillets in olive oil, drained
150ml/5fl oz extra virgin olive oil
2 tbsp groundnut oil
5 tbsp groundnut oil
50g/2oz unsalted butter
1 free-range egg, beaten
4 x 200g/7oz halibut steaks, skins removed